Article #67539

Sarawak peppercorns add their woody, citrus aroma to shellfish steamed in wine and served with crisp fries

Black Sarawak peppercorns have a soft, woody smell, like a forest floor mixed with lemon zest. Those things come through in the taste, too, along with a fruity sweetness. But then peppercorns, the tiny black balls I take for granted (and often forget about), are berries, which is something I didn’t know until I did a pepper tasting at my local spice shop, Emporio delle Spezie.

I also learned that the spice I have always considered one thing, black pepper, is in fact a species, Piper nigrum, a flowering vine in the vast Piperaceae family. Native to south-west India and Sri Lanka, Piper nigrum spread, taking on different characteristics according to wherever it took root: Sarawak pepper, Penja pepper, Lampong pepper, Kampot pepper, Malabar pepper, Madagascar pepper …