Our offices are closed from 8/2 - 8/8. Subscription box orders will continue to ship, but all other orders will resume shipping on Monday, 8/9.

Burlap & Barrel Fermented White Pepper in jar with plastic grinder lid
Preorder
Burlap & Barrel Fermented White Pepper backside of label with ingredients and upc code
Preorder
  • Load image into Gallery viewer, Burlap & Barrel Fermented White Pepper in jar with plastic grinder lid
  • Load image into Gallery viewer, Burlap & Barrel Fermented White Pepper backside of label with ingredients and upc code

BURLAP & BARREL FERMENTED WHITE PEPPER

Vendor
Burlap & Barrel
Regular price
$9.99
Sale price
$9.99
Regular price
Coming Soon
Unit price
per 

From the producer:

Our Fermented White Pepper comes from a family farm on the island of Bangka, grown by a farmer named Pak Sugiri and his son, Ilham. They're picked fresh and then fermented according to traditional methods, using the fruit of the fresh peppercorn.

Highly prized in Indonesia but rarely found in the US, they add a deep umami flavor and funk to everything they touch. Grind over steak to mimic the flavor of dry aging, over veggies for heat and depth, or in traditional Cantonese and southeast Asia dishes calling for white pepper.

Origin: Bangka Island, Indonesia
Aliases: Muntok white peppercorns
Process: Fermented in a stream, then washed and sun-dried
Ingredients: 100% fermented white peppercorns (Piper nigrum)
Tasting notes: Goat Cheese • Celery • Funky Fermentation


COOKBOOK PAIRINGS

Ottolenghi utilizes sumac to bring citrusy and astringent flavor to savory and sweet dishes alike. Try it in the Sumac-Roasted Strawberries with Yogurt Cream (p. 272) and the Shallow-Fried Potatoes with Rosemary and Sumac (p. 139)

Try Smashed White Bean Toasts with Roasted Asparagus and Sumac (p. 245). The sumac adds, “... fruity acidity and jolt of color …” Also, try Melissa Clark’s Roasted Sumac Chicken with Plums (p. 25).


YOU MAY ALSO LIKE