Sarawak Pepper

Pepper is a flowering vine in the family Piperaceae, cultivated for its fruits, which is usually dried and used as a spice and seasoning.  Sarawak pepper has gained international recognition by chefs and gourmets as one of the favorite spices and seasoning for the distinctive flavor and taste perfected through the years.  Through the advancement of technology, pepper is also being used to make candies and perfume.

To be exact, there two types of pepper in the market; black pepper and white pepper.  Black pepper is produced from the still green unripe berries of the pepper plant. The berries are cooked briefly in hot water, both to clean them and to prepare them for drying.  The berries are dried in the sun or by machine for several days, during which the fruit around the seed shrinks and darkens into a thin, wrinkle black layer, the reaction of fungal reaction.  Once dried, the fruits are called black peppercorns.

White pepper consists of the seed only, with the fruits removed.  This usually accomplished by allowing fully ripe berries soak in water for about a week, during which the flesh of the fruit softens and decomposes.  Rubbing then removes what remains of the fruit, and the naked seed is dried.  Alternative process is used for removing the outer fruit from the seed, including removal of the outer layer from black pepper produced from unripe berries.

Summary:

Product Name: Sarawak Pepper

Average wholesales pricing between USD$575 to USD$800.

Minimum Order: 1000kg

Supply capacity: 2500kg/week

Common Packaging: 50kg, 500kg and others (upon request)

Payment term: TT

Delivery Lead Time: 30 Days

We welcome any interested buyer/ wholesales representative to represent us throughout the world.

We also has special arrangement with our delivery & logistics partners to deliver the product throughout the world or at the special arrangment with your prefered logistics agent

Regards,

Queenie Thong,

RQ Resources

Kuching, Sarawak of Malaysia

Mobile: +6 012-366 8136