Nero Di Sarawak 90g Maricha (MARICHA)

MARICHA PepperNero Di Sarawaku (Nero Di Sarawaku) Pepper that means black Sarawaku in Italian. The flavor is punchy, especially for meat dishes. Kuching varieties 4 to 10 years old, native to Salikei Pintagor, Sarikay, Sarawak, Malaysia. Ripe fresh fruits within 24 hours after harvesting with cold water and pass through hot water to dry sun. Such a method is an unprecedented way around the world. It is built in the following work within 24 hours after harvest. After cleaning only the ripe fresh fruit, heat it with a pressure cooker and soften the fruit by hand and remove the roasted poultry skin by hand. After drying in an oven at a low temperature (85 ° C) for several hours (85 ° C), heat it again for a short time. One of the lineup of the above process is Nero Di Sarawak / NERO DI Sarawak. The punch is the most effective in this series and goes well with meat dishes. Malaysian pepper, who spent many years by Jianni Flaze, the owner of Jamaicakafe, who lives in Verona, Italy, Italy, has been searching for locations around the world for many years. I was fascinated by the variety called the couting used only in the area there, and started making pepper. Later, within 24 hours after harvesting in the world, I met Sieu, who handles pepper by hand, and completed the current lineup with him. Raw material / ingredients ■ Product namePepper (pepper) ■ Raw material namePepper ■ Contents90g ■ Country of originHow to use Italian.