Sarawak White Pepper - Kuching

This White originally from the gardens of Sarikei, in the state of Sarawak, was harvested from well-maintained plants of the famous Kuching variety, 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.

The skins covering the fruits are completely removed with the manual decorticator, washing them with water during the process until the pepper appears white.
They are then dried for 14 hours, in a rudimentary oven (at 75° C).

Envelopes weighing 90 g.

Delicate, sweet, enveloping, muscat.