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Sarawak White Pepper 330g
Description
Sarawak white pepper is a great way to introduce musk, liquorice aromas and clean, sharp heat to dishes which might be overwhelmed by black pepper flavours. The peppercorns come from the Malaysian state of Sarawak in mountainous Borneo, and are widely considered to be the best white pepper in the world, recently being awarded a geographical indication (GI) status.
Sarawak white pepper starts off looking like any other peppercorn – as the small, dark berries are left to darken and mature on the pepper vines before being harvested. The Sarawak pepper is then bundled into jute bags, and plunged into running water for a week – a process called “retting”, which loosens, and ultimately separates the dark outer casing from the peppercorn, revealing the cream-coloured inside.
Because white peppercorn lacks some of the strong flavours found in the black outer casing, it makes a great seasoning for fish – which might otherwise be overwhelmed by strong black pepper flavours. The white Sarawak pepper is also great with noodles, spicy beef strips, and ‘black and white pepper rubs’, traditionally used to season steaks. Julia Child always insisted that white pepper should be used in a traditional French béchamel sauce so you don’t have unsightly black flecks.
Quick Comparison
| Settings | Sarawak White Pepper 330g remove | Prik Chee Fah Chilli 1kg - Short Dated remove | Crispy Prawn Chilli Sambal remove | Prik Chee Fah Chilli 40g - Short Dated remove | Upton's Naturals Thai Curry Jackfruit remove | Lucullus Sambal Oelek remove |
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| Price | 24.94€ | 10.94€ | 4.94€ | 1.19€ | 4.94€ | 2.44€ |
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| Content | Sarawak white pepper is a great way to introduce musk, liquorice aromas and clean, sharp heat to dishes which might be overwhelmed by black pepper flavours. The peppercorns come from the Malaysian state of Sarawak in mountainous Borneo, and are widely considered to be the best white pepper in the world, recently being awarded a geographical indication (GI) status. Sarawak white pepper starts off looking like any other peppercorn – as the small, dark berries are left to darken and mature on the pepper vines before being harvested. The Sarawak pepper is then bundled into jute bags, and plunged into running water for a week – a process called “retting”, which loosens, and ultimately separates the dark outer casing from the peppercorn, revealing the cream-coloured inside. Because white peppercorn lacks some of the strong flavours found in the black outer casing, it makes a great seasoning for fish – which might otherwise be overwhelmed by strong black pepper flavours. The white Sarawak pepper is also great with noodles, spicy beef strips, and ‘black and white pepper rubs’, traditionally used to season steaks. Julia Child always insisted that white pepper should be used in a traditional French béchamel sauce so you don’t have unsightly black flecks. | Prik chee fah is a Thai chilli pepper used to add a fiery heat to many Thai dishes. The name literally means ‘pointing to the sky’. The chilli pods grow pointing up, sticking above the leaves to reach the sun. Prik chee fah is considered the sweetest of Thai chillies – but should still be approached with caution! It measures around 30,000 on the Scoville scale. To add the authentic, tongue-tingling heat of Thai dishes, grind the dried pods in a pestle & mortar before adding to Thai-style sauces. One of the most popular dishes that uses prik chee fah is called ‘Crying Tiger Beef’. The story goes that this dish is so good it would make a tiger cry – but the chilli might bring a tear to your eye, too! Or finely chop prik chee fah chillies and fry off with garlic, shallots and palm sugar for a hot and sweet Thai chilli sauce. This 1kg bag is ideal for catering purposes. A smaller 60g pack of prik chee fah chilli is also available. Ingredients: prik chee fah chilli. | Crispy prawn chilli, or sambal is a classic Malaysian condiment, made from chilli, dried shrimp, shallots, and garlic. The spicy, salty, crunchy, umami-rich, garlickly flavours are addictive, and the condiment will transform any store-cupboard supper. To serve, stir the crispy prawn chilli sambal through fried rice, toss with fried butterflied tiger prawns, spoon over steamed tofu or noodles to bring added crisp texture, or toss just before serving with stir-fried vegetables. And even spoon over a late night dinner of fried egg and baked beans! Ingredients: Cooking oil, chilli (15%), shrimp (12%), shallot, garlic, sugar, flavour enhancer (monosodium glutamate E621), salt | Prik chee fah is a Thai chilli pepper used to add a fiery heat to many Thai dishes. The name literally means ‘pointing to the sky’. The chilli pods grow pointing up, sticking above the leaves to reach the sun. Prik chee fah is considered the sweetest of Thai chillies – but should still be approached with caution! It measures around 30,000 on the Scoville scale, similar to chilli de arbol. For the authentic heat of Thai food, prik chee fah is suitable for most dishes. Grind the dried pods in a pestle & mortar before adding to Thai sauces. One of the most popular dishes that uses prik chee fah is called ‘Crying Tiger Beef’. The story goes that this dish is so good it would make a tiger cry – but the chilli might bring a tear to your eye, too! Or finely chop prik chee fah chillies and fry off with garlic, shallots and palm sugar for a hot and sweet Thai chilli sauce. Best before 31st March 2018 | Upton’s Naturals Thai curry jackfruit is a quick and easy vegetarian and vegan dinner that’s full of flavour. Jackfruit are in the fig, mulberry and breadfruit family, and are widely cultivated in tropical regions. Upton’s Naturals use only young, green jackfruit grown in Thailand. Young jackfruit has a very mild flavour, but a meaty texture similar to pulled pork or chicken when cooked. To use, simply remove the Thai curry jackfruit pieces from the pouch and fry with a little oil for 8 – 10 minutes. The jackfruit pieces are in a fragrant sauce with coconut milk, lemongrass and spices. Serve with boiled or steamed rice, or toss through mixed leaves and beansprouts for a Thai-inspired salad. The curried jackfruit is great with noodles, too, and is also a satisfying hot sandwich filling with some sweet mango chutney. Jackfruit are a good source of fibre, vitamins A & C, potassium, iron and zinc. Ingredients: jackfruit (74.5%), coconut milk (13%) (coconut extract, water), water, lemongrass, garlic, red chili, shallot, sea salt, galangal, coriander seed, kaffir lime peel, black pepper, cumin, sugar, spirit vinegar. | Sambal oelek is a red chilli paste popular as a base for many Indonesian, Malaysian and Sri Lankan dishes. ‘Oelek’ is the Dutch spelling of the work ‘ulek’, a stoneware pestle traditionally used to make this chilli paste; and 'sambal' just means means sauce. Sambal oelek brings an enjoyable heat and depth of flavour to marinades, and is a great addition to seafood sauces. Sambal oelek is a very important ingredient in Malaysian dishes – with dishes ranging from sambal-stuffed fish to sambal squid, sambal eggs and sambal beans. Sambal manis and sambal nasi goreng are also available from the same producer. Ingredients: Ground chillies, salt, water, vinegar, E260, preservative E211 |
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