Whole smoked black peppercorns from Sarawak, Malaysia
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This black pepper, from the gardens of Sarikei in the state of Sarawak, is harvested from well-preserved plants of the famous Kuching varietal, aged between four and ten years. The fresh, ripe berries are washed with clean, cold water, then dried for just a few minutes using six pressure cookers. They are then smoked from the burning of mango wood and dried for 14 hours in a rudimentary oven at 180 degrees. The entire process, which is carried out in Malaysia exclusively by Mr. Siew, is completed within 24 hours of collection and is unprecedented anywhere in the world.