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Sarawak Origin: Grown on Malaysian tropical hills and hand-picked before sun drying. Flavor Profile: Distinctive heat with woody, floral notes and a lasting aftertaste. Culinary Use: Perfect for soups, stews, meat marinades, homemade sauces and pickles. Infusion Tip: Place whole or crushed peppercorns in cheesecloth to infuse slow-cooked broths. 150g Pack: Whole peppercorns packed in a sealed bag. Store in a cool, dry, dark place.