Packaged in our exquisite gift box containing the special Longevity jars made of thick, durable, unique glass which blocks out damaging light that causes decay. This airtight, light-proof jar blocks out harmful air, moisture, and light, protecting our spices and preserving their freshness. Our Longevity jar not only looks beautiful and elegant, but it's also completely reusable, eco-friendly, and will last for years.
Sarawak Black Pepper
Sarawak Black Peppercorns Whole, Brown Label grade (the highest grade for Sarawak black pepper). Harvested by hand only when the berries are mature green, our Sarawak Black Pepper is then threshed to separate the stalks, sun-dried on mats on top of a raised platform for 4-5 days, and further meticulously cleaned and sorted. Only the denser, cleaner, and drier berries are selected for our Brown Label Sarawak Black Pepper, its richly pungent flavor matched by a lustrous brownish black color and classic wrinkled texture. Net weight: 2 oz.
Sarawak White Pepper
Sarawak White Peppercorns Whole, Cream Label grade (the highest grade for Sarawak white pepper). Our Sarawak White Pepper is allowed to ripen fully on the vine before being hand harvested and carefully selected. Clear running mountain spring water is piped into tanks where the fruits are soaked under controlled conditions to remove their hulls. The constant monitoring of water circulation produces a uniformly high-quality, creamy white peppercorn with a mellow and mildly piquant flavor. Net weight: 2 oz.
Pleasantly hot and more pungent than regular black pepper, our aromatic Javanese Long Pepper is native to Indonesia. Grown year round, the best long pepper comes from the island of Madura, where the dryness and balanced ph of the soil, along with perfect weather conditions, conspire to produce the largest fruits and leaves. As soon as they mature, our long pepper is harvested and immediately sun-dried to capture its unique flavor. Net weight: 1.8 oz.
Grains of Paradise
Grains of Paradise are peppery seeds native to West Africa that are an important ingredient in the spice blend ras el hanout. The pods are harvested in Ghana between February and June as each changes color from green to red, indicating the seeds have fully developed their flavor. Only then are they dried in the sun. The seeds are often ground and added at the end of cooking, imparting their cardamom-like, slightly bitter, peppery flavor. Net weight: 2.5 oz.
Cubeb pepper, native to Indonesia and long used in traditional herbal medicine, is distinguished by its attached stalk — the reason it is also called “tailed pepper.” The berries are harvested by hand so as not to damage the delicate plant, cured, soaked, then dried in the sun to a deep brown-black. Our Cubeb Pepper has a minty and lightly peppery flavor, with notes of pine, eucalyptus and allspice. Net weight: 1.3 oz.
Red Sichuan Pepper Super
Red Sichuan Pepper is hua jiao in Chinese, or “flower pepper.” Despite its name, it isn’t related to black pepper or chili pepper; it’s the outer pod of berries in the prickly ash family. Its distinct flavor is woody, pungent and slightly citrusy from a unique essential oil. It creates a tingly sensation on the palate, and its effect, combined with the heat of chilis, is known as ma la in Sichuan cooking – “numbing and spicy.” Net weight: 0.8 oz.
Longevity jar size: 2" diameter, 3.5" high.
Box size: 9-5/8" x 9-5/8" x 2.5".