Contrary to popular belief, white pepper is not interchangeable with black pepper.  It has a distinct flavor profile that is essential in Cantonese and Southeast Asian dishes. Highly prized in Indonesia but rarely found in the US, they add a deep umami flavor and funk to everything they touch. 

This Fermented White Pepper comes from a family farm on the island of Bangka. They're picked fresh and placed in open-air fermentation pools for two weeks, using the natural sugar in the peppercorn fruit to create a white pepper that's savory. Grind over steak to mimic the flavor of dry aging, over veggies for heat and depth.  

Burlap & Barrel is a Public Benefit Corporation building new international food supply chains that are equitable, transparent and traceable. Working towards ending inequality and exploitation in food systems that disenfranchise skilled farmers, Burlap & Barrel sources their spices directly from farmer cooperatives and small farms. They support farmers to improve the quality, quantity, and value of their products,  extending the value system of provenance to spices for the first time.

• 2 ounce grinder top glass jar (refillable)
• Origin: Bangka Island, Indonesia
• Process: Fermented in a stream, then washed and sun-dried
• Ingredients: 100% fermented white peppercorns (Piper nigrum)
• Tasting notes: Goat Cheese • Celery • Funky Fermentation