Sarawak pepper is a world-renowned spice for its fragrance and refined flavor, but not much attention was paid to it, as yet. In fact, Malaysia is the 5th largest pepper producing country in the world. In Malaysia, 98% of the pepper is produced in Sarawak, on the Borneo island, where pepper cultivation dates back to 1856 but more extensive planting started in the 1900s.
In 2012, the infamous chef Alain Ducasse, whose Paris restaurant Benoit turned 100 last year, gave a high praise of Sarawak pepper and recommended Sarawak pepper as gifts to Newsweek readers. Alain Ducasse is apparently also one of the only two chefs to hold 21 Michelin stars throughout his career.
“Grown on the island of Borneo, Sarawak black pepper tends to have a pleasantly refined flavour and a relatively mild heat. Great for seasoning meats and poultry,” said Ducasse. Sarawak peppercorns are highly prized in the world of specialty spices for their high content of piperine. Using just a small amount of these peppercorns will give a beautifully aromatic heat to any dish.
At MULU穆禄, we use only organic Sarawak peppercorn which are hand-harvested from our orchard in the outskirts of Kuching, and are processed within 24 hours of harvest. The fresh berries are kept intact and washed with clean, cold mountain water, after which are dried in a rustic oven at 80~95 °C for around 15 hours. The pepper is aged for at least 5 years before consumption, to ensure a fully cured and spectacularly flavourful pepper.
2012年，世界著名的法国厨师 Alain Ducasse公开表扬了砂涝越胡椒的珍贵和美妙的香气及细腻的味道，并且推荐了砂涝越胡椒作为Newsweek杂志读者的礼品。Alain Ducasse也是世界上唯一得到21颗米其林星星的两位厨师之一；他位于法国巴黎的Benoit餐厅去年度过了100岁。