This GOLD (Piper nigrum Linnei), was collected in the gardens dini of Sarikei, in the state of Sarawak, from well-maintained plants- nute of the famous Kuching varietal, aged between four and ten years. The red and yellow berries, fresh and ripe, are showered with clean cold water cooked with the use of six pots a pressure. Over time, they soften them and develop a natural golden color. The content of the fruit remains on the seeds. They are then dried for a few hours in a rudimentary oven. The entire work carried out exclusively by Mr. Siew and completed in less than 24 hours, an unprecedented process in the world of pepper making!