90 g bag.
This Dark Red ( Piper nigrum Linnei ), was collected in the gardens of Sarikei, in the state of Sarawak, from well-maintained plants of the famous Kuching variety, aged between four and ten years.
The fresh, ripe berries are showered with clean cold water and cooked completely without water, for a few minutes, using six pressure cookers.
They are then dried for fourteen hours in a rudimentary oven (95°C).
The process is intense. The pepper is thus left intact.
The entire work, carried out exclusively by Mr. Siew, is completed within twenty-four hours of harvesting and is unprecedented in the world.
