Burlap & Barrel Fermented White Pepper

From Burlap & Barrel:

"Our Fermented White Pepper comes from a family farm on the island of Bangka, Sumatra, Indonesia. It's grown by a farmer named Pak Sugiri and his son, Ilham. It is 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, Fermented White Peppercorns 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 that call for white pepper.

"When I opened a bottle of his fermented white peppercorns, the aroma came out like a wallop." Mari Uyehar, TASTE Magazine

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

COOKING

• Substitute for black peppercorns where you want a funky kick
• Grind over seafood dishes - especially good in crab cakes
• Add to blended vegetable soups, like potato or cauliflower soups
• Ilham's Yellow Lempah Fish
  
• Pairs well with: New Harvest Turmeric, Wild Icelandic Kelp, Wild Mountain Cumin