Wild Assam Pepper India

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  • Description

Wild Assam Pepper from India is something special.

  • Wild Assam Pepper - Pepper Rarity
  • smoky fragrance tastes spicy fresh
  • Deer, wild boar or lamb dishes
  • for vegetarians on cheese in combination with jam
  • Salmon, mackerel
  • Ideal for the pepper mill

What is Wild Assam Pepper?

Wild Assam Pepper (lat. Piper mullesua) is one subtype of Long pepper. It comes from the rainforests of the Indian state of the same name Assam. The complete production is carried out by hand. After the elaborate harvest, this delicate pepper is washed, dried, and sorted. It resembles a blackberry and is used as a spice in fine dining and is a pepper rarity.

What does Wild Assam pepper taste like? And what do I take it for?

Wild Assam pepper has a spicy fresh taste. In the end, it leaves a tingling sensation on your tongue. This exclusive pepper variety is particularly suitable to refine strong meat dishes such as deer goulash, wild boar, or lamb. This pepper refines dark roast sauces,  even winter vegetables, fresh pineapple, and strawberries.

Try it out for greasy fish such as salmon or mackerel. It will delight them with his sparkling and smoky aroma.

As a vegetarian, you should enjoy it on cheese in combination with a fruit spread.

This great pepper is also well suited in combination with other peppers in a spice mill.

Wilder Assam pepper is something special. It looks like a small blackberry, tastes spicy fresh and tingles on the tongue. Buy bags from 50 gr to 0.5 kg.

Where is the state of Assam located?

The state of Assam lies in the north-eastern part of India and the middle of the seven sister states. These are connected to the main country by a narrow corridor. This state is as large as the Czech Republic and belongs to the medium-size states of India. Here grows not only the Assam pepper but also the well-known Assam tea. This is part of the East Frisian tea blend known to us. Assam produces almost half of India's total tea.

How do I store spices?

Please fill all the spices in airtight containers. Personally, I prefer glasses. Store the spice glasses dark, cool and dry.

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