★★☆☆☆
Too pungent for my taste
The smell and taste were much too strong and earthy for what I was expecting from white pepper.
Burlap & Barrel
Fermented White Peppercorns
$39.99
● In stock
Color
White
Size
2.5 oz grinder top jar2.5 oz glass jar19 oz container
- Adds deep umami and funky flavor
- Mimics dry-aged flavor on steak
- Traditionally fermented for unique taste
Free US shipping on orders over $75.00; otherwise $5.99 · 30-day returns · Sold by Cartivo (demo store — payments are simulated)
About this item
Our savory, funky Fermented White Peppercorns are highly prized in Indonesia but rarely found in the US. They add a deep umami flavor and funk to everything they touch. They're grown on a family farm on the island of Bangka by a farmer named Pak Sugiri and his son, Ilham. The peppercorns are picked fresh and fermented according to traditional methods. Grind over steak to mimic the flavor of dry aging, over veggies for heat and depth, or in traditional Cantonese and southeast Asian dishes that call for white pepper.
Specifications
| Form | Whole peppercorns |
|---|---|
| Origin | Bangka Island, Indonesia |
| Best For | Steak, vegetables, Cantonese and Southeast Asian dishes |
| Size Options | 2.5 oz grinder top jar, 2.5 oz glass jar, 19 oz container |
| Flavor Profile | Savory, funky, deep umami |
| Harvest Method | Freshly picked, traditionally fermented |
Customer reviews
What customers say: These peppercorns offer deep umami and savory funk, enhancing steaks and Asian dishes, though some find the flavor too intense or pungent for versatile everyday use.
★★★★★
Flavor powerhouse
If you love umami, these fermented white peppercorns are a big step up. I've used them on everything from roasted asparagus to pork chops, and they add such a rich, savory depth that's just addictive. The unique funk is subtle but impactful, transforming simple meals. I got the 19 oz container, and I'm glad I did because I use them constantly now. They are a staple in my kitchen for elevating flavors.
★★★★★
Delicious on steak
Grinding these over a seared ribeye really does create a dry-aged effect, fantastic.
★★★★☆
Good for specific dishes
These bring a truly unique, deep umami and savory funk. They are excellent for the specific Asian recipes that call for white pepper, making them more authentic. For me, the flavor is a bit strong for daily, all-purpose use.
★★★★★
Adds incredible depth
Perfect for Southeast Asian cooking, gives dishes that authentic savory edge.