90 g bag.
This Smoked Dark Red was harvested in the gardens of Sarikei, in the state of Sarawak, from well-maintained plants from the "jealous" and very sweet Semongkok Emas variety, cultivated and guarded by farmers as if it were gold, 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 the slow burning of mango wood and "diamond".
They are then dried for 14 hours, in a rudimentary oven (at 95° C).
The process is intense. The pepper is thus processed intact. The entire work, carried out exclusively by Mr. Siew, is completed within 24 hours of harvesting and is unprecedented in the world.
