South Sea pearls grow in the warm ocean waters of Australia, Indonesia, Myanmar and the Philippines. The closely related Tahitian pearl comes from French Polynesia, around Tahiti and the atolls of the Tuamotu such as Rangiroa.

A South Sea pearl is a nacreous saltwater cultured pearl grown by the oyster Pinctada maxima, farmed in the clean tropical waters of Australia, Indonesia, the Philippines, and Myanmar. Australia produces most white South Sea pearls, while the Philippines and Indonesia are the main sources of golden ones. They are the largest cultured pearls, typically 8–20 mm.

For everything about South Sea pearls, read our complete guide.

A pearl is an organic gem, and that sets it apart from diamonds, emeralds, rubies and sapphires. Those are minerals that have to be cut, faceted and polished to reveal their beauty. A South Sea pearl is finished the moment it leaves the oyster: its color, orient and luster are exactly as nature grew them, and the value lies in keeping them untouched and natural, never dyed or treated.

There are roughly 10,000 mollusc species worldwide, but only a handful of Pinctada oysters produce the large saltwater pearls we sell.

Pinctada maxima grows the white and golden South Sea pearls of Australia, Indonesia, the Philippines and Myanmar. Its lip color (silver-lipped or gold-lipped) drives whether a pearl turns out white or golden.

Pinctada margaritifera, the black-lipped oyster, grows the naturally dark Tahitian pearls of French Polynesia, the only oyster that produces the peacock, aubergine and grey-black overtones Tahitians are known for.