Known as the "Champagne of Peppers," Sarawak pepper from Malaysian Borneo is globally prized for its refined balance of flavor and heat. It accounts for 98% of Malaysia's total pepper production.
Malaysia, particularly the state of Sarawak on Borneo, is renowned for producing high-quality whole peppercorns (Piper nigrum), which make up over 95% of the country's pepper exports. The primary types are Sarawak Black Pepper, recognized for its woody, citrusy aroma, and aromatic Sarawak White Pepper, both considered premium spices globally.
Both black and white pepper from Sarawak are prized worldwide, with white pepper especially considered among the smoothest available.
These peppers are mainly cultivated by small, family-run farms in Sarawak.
Distinct Flavor Profiles
Sarawak pepper is unique because it is generally milder in heat (approx. 4,000 Scoville units) compared to varieties like Indian Tellicherry (5,500 units), allowing its complex notes to shine
The Official Grading System
The Malaysian Pepper Board (MPB) enforces a strict, color-coded grading system based on density, moisture, and purity to ensure quality for export.
White Cream Label Pure ivory color, max 12% moisture, 0.25% extraneous matter.
Black Brown Label Uniformly matte-black, max 12% moisture, 1.0% extraneous matter.
Sarawak pepper was once known as the “gold of Borneo” and remains one of Malaysia’s most important spice exports.
What should I send to get a fast quote?
Product (black/white), target origin, specification (density/treatment/whole or ground), volume, and destination port.
Can samples be provided?I
If available. Representative samples can be arranged for qualified buyers once grade, volume, price and destination requirements are confirmed.
📩Specs - On request
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✉️ Email: spices@brazspice.com
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