Pepper (Piper Nigrum L) is grown in Malaysia predominantly in the state of Sarawak, which accounts for 95% of the production, with some plantings in Sabah and Johor. As such, pepper of Malaysian origin is traded in the world market as SARAWAK PEPPER. Annual production is in the region of 25,000 tonnes and over 90% of this is exported.

In Sarawak, pepper is planted by smallholders on an estimated 14,000 hectares, mainly on fertile hill slopes. The tropical climate of Sarawak is ideal for pepper cultivation. Harvesting stretches from April to September with the peak season in May and June. Traditionally, up to 80% of the crop is processed into black pepper with the remainder being turned into white pepper.

More recently, through the initiative of the Malaysian PepperBoard (MPB), Malaysia is going into the production of Specialty Pepper to meet specific requirements of end-users. At the same time, a number of pepper-based products including products from green pepper are being developed.