MARICHA | SARAWAK WHITE PEPPER

The peppers of the famous Kuching variety originate from the gardens of Sarikei, in the state of Sarawak, selected from well-preserved plants between 4 and 16 years old.

The fresh, ripe berries are showered with clean, cold water and processed completely without water, for just a few minutes, using six pressure cookers. They are then smoked with smoke 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 rubbed by hand again. The entire process is completed within twenty-four hours of harvesting and is unprecedented in the world.

Allergens: Allergeni: nd.