Black Sarawak grain pepper - roasted brine Camo 90 g

This Camo was harvested in the gardens of Sarikei, in the state of Sarawak, from well-maintained plants of the famous Kuching variety, aged between four and ten years. Fresh ripe berries are showered with cold, clean water, and immersed for ten days in a brine of integral sea salt.This way the berries ferment naturally. After some time, they are extracted from the brine, washed and cooked with the use of six pressure cookers. They are then dried for fourteen hours in a rudimentary furnace at 95 ° C. The process is intense. The pepper becomes very sweet, spicy and salty. The entire work, carried out exclusively by Mr. Siew, processes within 24 hours after collecting and has no comparison in the world.