White Peppercorns, Indonesian Muntok Ground

Muntok white peppercorns (ground) come from the Muntok region of Indonesia, where they regard them as the finest on the market. Muntok pepper powder is primarily grown in the Bangka Belitung Islands just off the coast of South East Sumatra. It’s specifically named after the town of Muntok, which is now called Mentok.

Muntok white pepper ground is considered less pungent and has a more delicate aroma, making it a popular choice in certain dishes where the spiciness of black pepper might be overpowering. These ground Muntok white peppercorns are an alternative to the whole version in European dishes like Swiss Cheese Fondue and Faroese Meatballs (Swedish Meatballs).

The process of creating Muntok white pepper is meticulous. Ripe black peppercorns are soaked in water for about a week to soften the outer layer. Then, after soaking, the outer layer is removed, leaving behind the inner white seed. These seeds are then sun-dried to obtain the final white peppercorns.

Chinese cuisine utilises ground Muntok white peppercorns. They believe they add a light, peppery flavour to soups, meat, marinades and spicy stir-fries and curries. Japanese cuisine also features these peppercorns for their ability to add excellent flavour without changing the colour of the dish.

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