Sarawak pepper is a world-renowned spice for its fragrance and refined flavor, but not much attention was paid to it, as yet. In fact, Malaysia is the 5th largest pepper producing country in the world. In Malaysia, 98% of the pepper is produced in Sarawak, on the Borneo island, where pepper cultivation dates back to 1856 but more extensive planting started in the 1900s.

In 2012, the infamous chef Alain Ducasse, whose Paris restaurant Benoit turned 100 last year, gave a high praise of Sarawak pepper and recommended Sarawak pepper as gifts to Newsweek readers. Alain Ducasse is apparently also one of the only two chefs to hold 21 Michelin stars throughout his career.

“Grown on the island of Borneo, Sarawak black pepper tends to have a pleasantly refined flavour and a relatively mild heat. Great for seasoning meats and poultry,” said Ducasse. Sarawak peppercorns are highly prized in the world of specialty spices for their high content of piperine. Using just a small amount of these peppercorns will give a beautifully aromatic heat to any dish.

At MULU穆禄, we use only organic Sarawak peppercorn which are hand-harvested from our orchard in the outskirts of Kuching, and are processed within 24 hours of harvest. The fresh berries are kept intact and washed with clean, cold mountain water, after which are dried in a rustic oven at 80~95 °C for around 15 hours. The pepper is aged for at least 5 years before consumption, to ensure a fully cured and spectacularly flavourful pepper.

砂涝越胡椒是世界有名的精品香料。马来西亚也是世界排名第五的生产国。在马来西亚生产的胡椒，98％是产自位于婆罗洲的砂涝越。历史记载，砂涝越最早于1856年在靠近汶莱的北部种植胡椒。到1876年，砂涝越的胡椒种植业已巩固地建立起来，直到1900年砂涝越开始大量出口。

2012年，世界著名的法国厨师 Alain Ducasse公开表扬了砂涝越胡椒的珍贵和美妙的香气及细腻的味道，并且推荐了砂涝越胡椒作为Newsweek杂志读者的礼品。Alain Ducasse也是世界上唯一得到21颗米其林星星的两位厨师之一；他位于法国巴黎的Benoit餐厅去年度过了100岁。

值得一提的是，MULU穆禄只选用了上等有机的砂涝越胡椒。每颗胡椒粒都是从MULU穆禄位于砂涝越古晋郊区的胡椒园手工收成，并且在24小时内加工而成。首先把新鲜的胡椒粒装密并且用干净的冷山泉水洗涤多次，然后放进老炉里以80~95摄氏度烘干17小时。这些胡椒粒需要至少5年的陈熟期已确保完全硫化并充满浓郁味道及香气的砂涝越胡椒。