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Keshi pearls are formed in molluscs such as freshwater mussels and seawater oysters as a by-product once the mollusc has been successfully farmed to produce a cultured pearl such as a highly desirable white round pearl. Once this cultured pearl is extracted, the mollusc is reintroduced to the water for a couple of years as part of a recovery period and keshi pearls often form within the mollusc during this time. Translated from Japanese the word Keshi means poppy seed. Displaying distinctive natural colours such as peach, gold and rose overtones keshi pearl jewellery is a highly fashionable and contemporary look within the pearl markets today.