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In the hills behind the village of Muntok, on the Indonesian island of Bangka, pepper farmers climb traditional bamboo tripods and hand-pick fruit spikes of red ripe pepper berries. The fruit spikes are packed into rice sacks and soaked in slow running streams of water that come down off the mountains above. 7 days later the outermost skin of the pepper has disintegrated and the peppercorns are piled together for a traditional trampling called nari mereca or the Pepper Dance. The dancing separates the peppercorns from the fruit spike and after a final washing the berries are left to dry in the sun where they will bleach to a whitish-cream. Using your White Peppercorns - White Peppercorns lose their essential oils when ground, so only grind what you need!
- Muntok White Peppers can be ground using most any traditional pepper grinder.
- Electric spice mills produce a wonderfully fine grind in larger quantities.
- Mortar and Pestles provide a nice coarse grind dry rubs and brines.
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