90 g bag.
This black, originally from the gardens of Sarikei, in the state of Sarawak, is harvested 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 processed entirely without water, for a few minutes, using 6 pressure cookers. They are then smoked with smoke obtained from burning mango wood. They are then dried for fourteen hours, in a rudimentary oven at 85-95° C. The entire work, carried out exclusively by Mr. Siew, is completed in the twenty-four hours following harvesting and is unprecedented in the world.
