MARICHA | SARAWAK BLACK PEPPER

This black pepper, originating from the gardens of Sarikei, in the state of Sarawak, is harvested from well-maintained plants of the renowned Kuching variety, aged between four and ten years.

The fresh, ripe berries are rinsed with clean cold water and processed whole without water for a few minutes using 6 pressure cookers. They are then smoked with smoke derived from burning mango wood. They are then dried for fourteen hours in a rudimentary oven at 85-95°C. The berries are then briefly recooked in the pots and manually rubbed again. The entire process is completed within twenty-four hours of harvesting and is unprecedented worldwide.

Content: 90g