Smoked black pepper

Uthirancotta Aromatic Black Smoked

This is a rare pepper that is low-temperature smoked with chips of the tropical wood Virian (also known as Diamond Tree). It is an interesting pepper with a slightly sticky smoked aroma that envelops the mouth.

An exquisite pepper praised by three-star Michelin chef Alain Ducasse!
It is not normally sold in small quantities, but we would like to introduce it to as many people as possible, so we have prepared it in 10g, 15g, and 20g quantities.
The Utilancotta variety is traded at a high price because it has small fruits, is vulnerable to pests, is difficult to grow, and has a low yield. We focus on the maturity of the flesh and process it by mixing immature green fruits and slightly ripe yellow fruits.
It has a mild spiciness and a highly aromatic pepper flavor. It has a strong refreshing sensation and a long-lasting aftertaste.

Variety: Utilancotta
Type: Black pepper
Country of origin: Malaysia Contents: listed on the back

The state of Sarawak in Malaysia is world-renowned for producing high-quality pepper, and the Sarikei region in Sarawak produces the highest quality pepper due to its topography and soil that are ideal for pepper cultivation. Mr. Siew's Pepper is a premium pepper from Sarikei, Sarawak, processed using a special technique invented by Mr. Siew, who lives in Sarikei.

<Big difference from regular pepper>
Black pepper → The traditional processing method is to dry the peppercorns in the sun after harvesting them in the pepper fields.
White pepper: Harvested fruits are soaked in water to soften the flesh, which is then removed and dried in the sun.
In contrast, Mr. Xu's method is to wash the raw flesh of the peppers harvested on the same day, pressurize and heat them in a pressure kiln, and then dry them in a high-temperature oven. By precisely adjusting the pressure time, drying time, and drying temperature, he can create peppers with a variety of aromas and flavors. This processing method is a technique that Mr. Xu developed through more than 10 years of trial and error.
What we continue to focus on is the aroma of pepper rather than its spiciness!

Five varieties originating from Sarawak ★Kuchhing ★Semongok Emas ★Semongok Aman ★Uthirancotta ★PN359
Even today, there are few farmers who cultivate and harvest each pepper variety separately, but Mr. Siu visited pepper farmers and, by implementing strict cultivation and harvesting methods, focused on the unique aroma and flavor of each variety. As a result, he has succeeded in creating more than 20 types of pepper with diverse aromas.
Three-star Michelin chef Alain Ducasse has praised Siu's peppers, saying, "Sarawak black pepper, grown on the island of Poruneo, has a refined flavour and mild heat, making it an excellent seasoning for meat dishes!"