Muntok White Pepper

Piper nigrum L.

White Pepper (Lada Putih) / King of Spices / The White Gold of Bangka

Pure Whole White Pepper – Double Washed Quality, sourced from Muntok White Pepper grains obtained from farmers on Bangka Belitung Island. Muntok White Pepper is renowned for its clean, biting heat and complex aroma—often described as earthy with subtle musky or "animal" notes. In the culinary world, it is the preferred choice for light-colored sauces, soups, and marinades where the visual purity of the dish is paramount, but a powerful kick is required. It doesn't just add heat; it adds a bright, piercing warmth that lingers, proving why it remains one of the most sought-after white peppers on the international market today.

Plant Part Used:Seeds

Quality:Double Washed

Origin:Bangka Belitung, Indonesia

Physicochemical Properties

Odor: Spicy, typical fermented white pepper aroma
Color: Ivory white
Piperine: Min 4
Bulk Density: Min 600 g/L
Volatile Oil: Min 1.5
Black Berries: Max 4.0
Light Berries: Max 1.5
Foreign Material: Max 0.8
Moisture Content: Max 12.0

Microbiological Properties

E. coli: Absent
Salmonella: Absent
Total Plate Count: Max 100,000

In the mineral-rich soils of Bangka Belitung, Indonesia, a culinary treasure known as "Muntok White Pepper" has been cultivated for centuries. Named after the historic port town of Muntok, this spice is not merely a commodity; it is a legacy of the maritime spice trade that once captivated the world. The unique terroir of the island, combined with the tropical coastal climate, produces peppercorns with a density and piperine content that set the global standard for heat and quality. For generations, local farmers have tended these vines, preserving a heritage that is now protected as a Geographical Indication (GI) recognized in both Indonesia and Europe. The secret to Muntok’s distinct character lies in the "alchemy of water." Unlike black pepper, which is dried immediately, Muntok berries are harvested only when fully ripe and red. They are then submerged in flowing water for days in a traditional process known as "retting." This natural soaking gently dissolves the outer hull, leaving behind only the creamy, inner seed. Once stripped, the kernels are washed and sun-dried under the equator’s intense heat, bleaching them to a signature ivory white. This labor-intensive method removes the fruitier notes of the skin, refining the flavor into something sharper and more potent. The result is a spice of sophisticated intensity.