Fermented White Pepper comes from the island of Bangka, Sumatra, Indonesia. Picked fresh ripe pepper berries, placed in open-air fermentation pools for two weeks, then washed (skins are removed in processing) and sun-dried.
Flavor & Taste: These highly prize Fermented White Peppercorns add a deep umami flavor to everything they touch.
Uses: For mimic the flavor of dry aging, heat & flavor, grind over steak, veggies or seafood dishes or in traditional Cantonese and southeast Asian dishes.
Note: Peppercorns stimulate the taste buds, aids proper digestion, & is also used to preserve food.