Kuching White

Those who know will know! Praised by 3-star Michelin chef Alain Ducasse! The finest peppers have arrived! It is not usually sold in small quantities, but we would like to introduce it to many people, so we have prepared it in 10g, 15g, and 20g sizes. Kuching White The difference between black pepper and white pepper is not in quality, but in whether the flesh near the surface of the fruit remains (black pepper) or the flesh is removed and only the hard seeds inside are dried (white pepper). The method of soaking the fruit in water to rot and remove the flesh is still used today, but the seeds retain a rotten smell. Bleached white pepper is traded at a high price because of its beautiful appearance, but its aroma is compromised. Mr. Siu does not use bleach because he is more concerned with the fragrance than the whiteness of the fruit, and he does not use the method of soaking the fruit in water to cause it to rot, so he has devised a technique that makes the most of the fragrance. The kuching seed is hard and fragrant, making it suitable for making white pepper. Variety: Kuching Type: Black pepper Country of Origin: Malaysia Contents: Listed on the back Best before date: March 2023 Importer: Pepper Rangers Features of Mr.Siew's Pepper The Malaysian state of Sarawak is world-renowned as a producer of high-quality pepper, and the Sarikei region in Sarawak produces the highest quality pepper thanks to its topography and soil that are ideal for pepper cultivation. Mr. Siew's Pepper is the finest pepper from Sarikei, Sarawak, processed using a special technique invented by Mr. Siew who lives in Sarikei. The big difference from regular pepper In the case of black pepper, the traditional processing method is to dry the berries directly in the sun after harvesting them in the pepper fields. In the case of white pepper, the harvested fruit is soaked in water to soften the flesh, which is then removed and dried in the sun. In contrast, Mr. Shu's method involves washing the raw flesh of the fish on the same day it is harvested, pressurizing and heating it in a pressure kiln, and drying it in a high-temperature oven. By precisely adjusting the pressing time, drying time and drying temperature, we can create peppers with a variety of aromas and flavors. This processing method was developed by Mr. Shu 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 born in Sarawak ★Kuchhing ★Semongok Emas ★Semongok Aman ★Uthirancotta ★PN359 Even today, there are few farmers who cultivate and harvest pepper varieties by type. Mr. Siu visited pepper farmers and thoroughly followed strict cultivation and harvesting procedures to ensure that the unique aroma and flavor of each variety was preserved. As a result, we have succeeded in creating over 20 types of pepper with a wide variety of 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 flavor and mild heat, making it an excellent seasoning for meat dishes!"