Yamees Peppercorns – Sarawak Peppercorns

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  • White Peppercorns are the inside of a black peppercorn. The black peppercorns are soaked and the outer layer is removed creating the white pepper.
  • Sarawak Peppercorns is used when you don’t want to see the black specs in your meals. Examples include potato dishes, white sauces, and clear broths.
  • Peppercorns come in a 16 Ounce Bag that can be resealed to ensure freshness with every use.
  • White Peppercorn typically tastes a little hotter than black peppercorns, adding a zing to your dishes.
  • White Peppercorns Whole is traditionally used in European cooking, primarily French. It is also used widely in Chinese cooking such as added to stir fries to make them spicier.


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