Monday, March 26, 2012

Best Sales See Smell Taste White Pepper Sarawak Cream Label Whole, 1.3-Ounce Jars (Pack of 4)

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See Smell Taste White Pepper Sarawak Cream Label Whole, 1.3-Ounce Jars (Pack of 4)
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See Smell Taste White Pepper Sarawak Cream Label Whole, 1.3-Ounce Jars (Pack of 4)

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See Smell Taste White Pepper Sarawak Cream Label Whole, 1.3-Ounce Jars (Pack of 4) Features

  • Whole Sarawak White Peppercorns Cream Label
  • The highest grade with large, uniform, creamy white peppercorns
  • All natural processing using clear running mountain spring water with no bleaching
  • Air tight, non-transparent packaging protects from harmful effects of light

See Smell Taste Description

Our 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.About See Smell Taste:Our goal is to offer the world’s highest quality herbs and spices. Traceability and research are very important to us. We study how each spice seed should be planted, harvested and processed to achieve the highest quality. Which type of grinding, drying, and sorting equipments should be used? Which location has the best soil and weather to achieve the best results? How do we keep the production and shipping records to maintain traceability of each spice? All of these factors are taken into account when we look for the right grower. Only a few growers meet our standards: you can see, smell, taste the difference. See Smell Taste premium herbs and spices have been used by professional chefs at fine dining restaurants for years, and now they are finally available for the retail market. For more information, visit See Smell Taste website at www.seesmelltaste.com
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See Smell Taste White Pepper Sarawak Cream Label Whole, 1.3-Ounce Jars (Pack of 4)

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