90 g bag.
This gold was collected from the gardens of Sarikei, in the state of Sarawak, from well-maintained plants of the famous Kuching variety, aged between four and ten years. Only the fresh, ripe red and yellow berries are showered with clean cold water and cooked, entirely without water, using six pressure cookers, for the time necessary to soften them and then manually remove the first "skin" until you obtain a natural golden color. The contents of the fruit remain on the seeds. They are then dried for a few hours in a rudimentary oven at 85-95 °C. The entire work, carried out exclusively by Mr. Siew, is completed within twenty-four hours of harvesting and is unprecedented in the world.
