Nè Bianco Nè Nero (Piper nigrum Linnei)

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  • Regular price $12.00

Harvested from 4-10 year-old Kuching pepper trees in the Sarawak area of Malaysia, these peppercorns are washed then bathed in a sea salt brine for about ten days. They’re then washed again and cooked in small pressure cookers, then dried in a rudimentary oven for 14 hours. The entire process, which is carried out in Malaysia exclusively by Mr. Siew, is completed within 24 hours of collection. No one else in the world makes peppercorn this way.