2 oz

Pepper (Piper Nigrum L) is grown in Malaysia predominantly in the state of Sarawak, which accounts for 95% of the production. In Sarawak, pepper is planted on small plots of land mainly on fertile hill slopes. The tropical climate of Sarawak is ideal for pepper cultivation.

Harvesting stretches from April to September with the peak season in May and June. Traditionally, up to 80% of the crop is processed into black pepper with the remainder being turned into white pepper. Fully ripened pepper berries, yellow to red in color, are harvested for processing into white pepper. Berries are separated from the stalk, filled into jute bags and soaked in fresh running water to remove the pericarp.

This process of retting takes about two weeks. Thereafter the berries are washed several times in rattan baskets to remove the stalks and the pericarp (outer layer) before the peppercorns are left to dry in the sun for two to three days.