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
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)