Sarawak Pepper is a select spice native to Borneo, Malaysia. It is appreciated for its fresh and persistent aroma, capable of enhancing dishes; it has an elegant spiciness, not invasive like the more common black pepper. The amount we add to the pasta dough is the result of much research and testing that is based on scientific proof that piperine helps to make curcumin bioavailable. At this link, you will find one of the most recent studies.