Next: about 15 May to 13 Jul 2027
Sarawak pepper harvest
In Sarawak, pepper is picked in the dry months and dried or soaked to white pepper for the world's kitchens.
Spices for Sarawak pepper harvest
Sarawak is one of the main pepper producers of Southeast Asia, with small farms growing vines up ironwood posts. Berries are cut when some begin to turn red, dried for black pepper or soaked in water for a week to remove the skin for white pepper. The state's pepper marketing board grades and sells it. Pepper crab and black pepper sauce are common festival dishes in Malaysia and Singapore.
The spices
Also part of it, and being written: White pepper (The skinned seed, soaked then dried.).
Written by the EveryMasala desk with AI assistance. Background: "Sarawak pepper" on Wikipedia. Customs differ from place to place and family to family. If this is your tradition and we have it wrong, tell us.
Photo credits on this page
The small pictures above come from Wikimedia Commons under free licences. Some are cropped to fit.
- Black pepper: David Monniaux, CC BY-SA 3.0, source