Sarawak Black Pepper

Considered the “King of Spices”, black pepper reigns supreme at many a dining table across the world—from the most humble tabletops to opulent dinner feasts in presidential dining halls.

However, the black peppercorns that originate from Sarawak are a cut above the rest elsewhere, being more aromatic and packing more complex floral, spice, and fruity notes. In fact, decorated Michelin-star chef Alain Ducasse is known for his love of the Sarawak black pepper, calling it one of the must-have spices to have on hand. It is also one of the few ingredients which Italy’s most prominent chefs, Massimiliano Alajmo, loves to experiment with.

Stonic’s pure black pepper imparts the highest degree of flavor due to stringent sourcing and packaging process standards. Only the highest grade black peppercorns are harvested, before being carefully screened for twigs, stems and other fillers.

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