Pepe Oro di Sarawak are collected from the gardens of Sarikei in the state of Sarawak from well-preserved plants of the famous Kuching varietal, aged between four and 10 years. Oro means gold in Italian, and to make these peppercorns, only fresh, ripe red and yellow berries are used. They’re first washed in clean, cold water, then cooked without water in pressure cookers for the time necessary to soften them to manually remove the first "skin," revealing a natural golden color. The content of the fruit remains on the seeds, and they are then dried for a few 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.