Your cart
There are no more items in your cart
Sarawak Black Pepper - Kilo
Sarawak black pepper is a grain of black pepper that is harvested on the island of Borneo in Malaysia.
It is a black pepper of very high quality and very tasty in the mouth.
It is harvested by hand grain after grain, as with Madagascar vanilla, which gives it extraordinary quality.
Then dried in the sun, it will develop woody notes and fresh fruit that will make your taste buds travel.
- Pepper Power: 8/10
- Main notes: Woody notes and fresh fruit
- Use: Grilled meat, poultry, vegetables and red fruit desserts
- Origin: Island of Borneo, Malaysia
The Boutique specializing in Sarawak black pepper at the best price per kilo. Buy the hottest and most aromatic black peppers.
From family size to wholesale
200 g, 1 kg and 5 kg bags, with volumes up to 10 kg on request for professionals.
The most powerful of my selection
A remarkable piperine content, for a frank and intense heat, carried by woody and sandalwood notes.
Borneo Origin
Grown in the Malaysian state of Sarawak, notably near the town of Serian, on the island of Borneo.
What you will see in this video
The Sarawak grain in hand, its deep color, and the moment you bite into it — this immediate bite followed by a woody register that settles in once the pungency has subsided.
It is on the island of Borneo, in the State of Sarawak, that this exceptional pepper grows — notably near the city of Serian, in Malaysia, where the bulk of the plantations are concentrated. We listed it for the first time in 2018: a pepper with a unique pungency, strong, intense and very powerful, with subtle aromas of undergrowth, sandalwood and vegetal notes.
I am Arnaud Sion, creator of Le Comptoir de Toamasina, a specialist in peppers and fine spices. I am not an importer: I buy this pepper in Europe, from a supplier, and I am the one who selects each batch. In November 2020, I went to Brazil to train on the quality of peppercorns — a detour that taught me a lot about what distinguishes a great pepper from an ordinary pepper, and which still feeds the way I choose my Sarawak batches today.
This pepper will change your cooking: it is both elegant and incredibly fine. It is a very great classic of peppers, balanced between heat and acidity, which develops wonderfully on the palate. Discover also our Madagascar black pepper, our Tellicherry black pepper and our Ceylon black pepper — the world of pepper is at Le Comptoir de Toamasina, specialist in spices and vanilla beans.
Technical sheet
What you receive
Whole grains of Sarawak black pepper, selected for their power and aromatic richness, available from family size to wholesale format.
- SpeciesPiper nigrum
- OriginSarawak, Borneo Island, Malaysia (Serian region)
- AppearanceWhole grain, black, dense
- DensityAbout 500 to 600 g per liter
- ProfileLime, vegetal, woody, sandalwood
- PungencyThe highest in our pepper range
- Packaging200 g, 1 kg, 5 kg — up to 10 kg on request
- In catalog since2018
Our prices
| Packaging | Price | Price per kilo |
|---|---|---|
| 200 g bag | €10.02 | €50.10 / kg |
| 1 kg bag | €31.12 | €31.12 / kg |
| 5 kg bag | €105.50 | €21.10 / kg |
| Up to 10 kg (wholesalers) | On quote | — |
The price per kilo mechanically drops with volume. For needs beyond 10 kg, email us at info@lecomptoirdetoamasina.fr: we will provide a quote within 24 hours.
Comparative Sensory Analysis
Sarawak vs Tellicherry vs Madagascar
The most pungent pepper in our range, on the map of great black peppers
Sarawak · Tellicherry · Madagascar
The flavor of Sarawak black pepper
- Lime: fresh and bright notes reminiscent of lime zest — a pungent and refreshing sensation that awakens the taste buds from the very first second.
- Vegetal and woody nuances: behind the heat, almost herbaceous vegetal aromas, with a subtle woody touch that evokes a tropical forest.
- Sandalwood: a rare and precious note, which adds a warm and exotic dimension to the whole — almost an essence of noble wood on the palate.
- Piperine: this is the molecule responsible for the heat of the pepper, and Sarawak is distinguished by a remarkable content. It is what stimulates the heat receptors in the mouth and explains why this pepper is the most powerful in our selection.
The short history of Sarawak pepper
It was Chinese immigrants who, in the 19th century, introduced pepper cultivation to Borneo, with the ambition of developing a new spice-producing region. It was then under the British administration that this production was structured and became known beyond Asia.
Today, the Sarawak region concentrates the bulk of Malaysian pepper production — somewhat like the Tamatave region for Madagascar pepper. The exact annual volume figures vary depending on sources and years; what is certain is that Malaysia remains one of the major black pepper producing countries in the world, with Sarawak as its flagship region.
Three points to verify before publication. Your original text attributed a historical writing to "Louis-Marie Bajot, sailor", with a question mark on your part — a sign that the source was not certain. I removed it rather than affirming an attribution that you were not yourself able to confirm. The date of introduction of pepper to Borneo by the Chinese was indicated in the 18th century; general sources on the history of pepper in Sarawak rather place this development in the 19th century — I corrected accordingly, to be verified if you have a more precise source. Finally, the figures "95% of Malaysian production" and "23,000 tons per year" are precise statistics that I cannot reliably verify; I have removed them from the body of the page rather than presenting them as established.
Sarawak pepper in cooking
Its quality and flavor make it an essential choice for those who like their pepper to make its presence known. From the first bite, its richness seduces: fruity and vegetal notes blend harmoniously, followed by accents of sandalwood.
Grilled meats
Sprinkle generously on your steaks or kebabs for an intense flavor.
Fish
It delicately enhances the flavor of grilled or poached fish.
Cheeses
Try it on an aged cheese for a surprising combination.
Desserts
Dare to pair it with chocolate or fruit desserts for an exotic note.
Its versatility makes it a pepper suitable for all cuisines: grilled meat, fish, cheese, or even dessert — each time it adds a unique touch, a flavor enhancer rather than a simple condiment.
Discover also our other peppers
- Madagascar black pepper
- Tellicherry black pepper
- Ceylon black pepper
- Cubeb pepper
- Timut pepper
- Sichuan pepper
- Java long pepper
Also create new cuisines with our vanillas, tonka bean, acai powder and all the flavors of the world from Le Comptoir de Toamasina.
How to store Sarawak pepper
- In whole grains, always — never ground in advance.
- In an airtight container, away from light.
- At room temperature, never in the refrigerator or freezer.
- For a large volume, divide into several containers rather than continuously opening a single large bag.
Frequently Asked Questions
Is Sarawak pepper really the most pungent?
Yes, it is the most pungent pepper in Le Comptoir de Toamasina's selection. Its piperine content is remarkable, which explains the intense and immediate sensation of heat it provides, followed by woody and sandalwood notes once the heat has subsided.
Where exactly does this pepper come from?
From the State of Sarawak, on the island of Borneo in Malaysia, particularly from the region of the city of Serian where the bulk of the plantations are concentrated. I am not an importer: I buy this pepper in Europe, and I select each batch myself.
What formats do you offer by the kilo?
Three main formats: 200 g, 1 kg and 5 kg, with possible volumes up to 10 kg on request for professionals and wholesalers. The price per kilo drops with the volume ordered.
How to use Sarawak pepper in cooking?
It is suitable for all cuisines: generously on grilled meats, more delicately on poached fish, as a finishing touch on aged cheese, or even in small quantities on a chocolate or fruit dessert for a surprising exotic note.
Since when have you been offering this pepper?
We first listed it in 2018. Since then, it has become one of the flagship peppers of our selection, for its unique pungency and aromatic richness.
- Native country
- Sarawak
- BOTANICAL SPECIES
- Piper Nigrum
- INGREDIENTS
- Black Pepper from Sarawak
- AROMATIC POWER
- 9,5/10
- ALLERGEN
- Absence
- POSSIBLE TRACES OF ALLERGENS
- None
- PACKAGING
- Bag
- Preparation / Delivery
- Preparation within 24 hours - Delivery within 48 hours
No reviews
Customers who bought this product also bought:
Last items in stock
Tap to zoom
