Page 209 - The Guide To Sarawak

THE GUIDE TO SARAWAK 207
More Than Spices
Sarawak is one
of the world’s biggest exporters of pepper (see also page 252), both black and white. Sarawak pepper has a consistently high quality and is celebrated for its distinctive taste, winning praise from chefs the world over. Other pungent flavours include many varieties
Authentic Sarawak pepper comes ready- packaged, loose or pre-ground, in a variety of sizes that are perfect for the visitor to take home.
Pulses - especially dried beans and lentils - are an important ingredient of Sarawak cuisine and a wide selection can be found in dry goods shops.
anise, coriander, turmeric, and others too numerous to list – are offered by Indian spice vendors at every local market and sold pre-mixed in supermarkets.
of cultivated ginger and lengkuas (Thai ginger), a host of wild ginger species, chili that ranges from
mild to murderous and an
ever-changing selection of unique local herbs. All can be found in the tamu (native markets) in every major town. South and Southeast Asian spices – nutmeg, star
Most cooks in Sarawak prefer to mix their own sauces, curry powders and pastes. Traditional spice dealers therefore offer a wide (and colourful) range of local and imported ingredients.