Assam long pepper

The Piper mullesua is a fairly rare Asian peppersoort. Although it occurs in many countries in the Himalayas, in the west only the one from Assam is available, a region characterized by mountains and plateaus.

The Assampepper occurs exclusively in the wild, on often steep and rocky slopes. In English, it is therefore called hill pepper. It is not cultivated. The Piper mullesua becomes a long pepper named, because he, just like tall pepper has a fruit that is made up of many fused ovaries, like a blackberry. The difference from the classic spike-shaped long pepper is apart from the shape of the fruit, the size of those fruitlets. These are with the long peppers as big as poppy seeds, among the Assampepper similar to grains of paradise.

This pepper It grows on a climbing plant approximately four meters tall, with slightly hairy twigs and lance-shaped leaves. The inflorescence is hermaphroditic. The flowering period in the Himalayas is from May to July, but on the west coast of India it flowers considerably earlier, from January to April. The fruit is barely a centimeter in size and sits on a stalk.

The sharp dust in real peppers is piperine, the trademark of the real one peppers in the plant genus Piperaceae. This piperine is in this pepper virtually absent. Instead, this has pepper a slightly numbing, tingling sensation on the tongue, like with a Szechuanpepper one can expect. Very exceptional for a real one pepper.

Not only the sharpness, but also the aromas develop during aging. The main flavor components of this ripe 'slope'pepper' are:

• E-β-farnesene (22.8%), sweet, woody with citrus notes,
• myristicin (19.2%), warm spicy, like balsamic vinegar, in cinnamon, nutmeg and black pepper,
• germacrene D (11.8%), spicy and woody,
• β-caryophyllene (4.9%), sweet, spicy and woody,
• α-copaene (2.6%), woody, spicy, honey,
• Z-β-farnesene (2.6%), 'green' with citrus notes, and
• d-limonene (1.4%), responsible for the citrus flavourings.

This subtle pepper It fits perfectly with the character of Assamese cuisine, in which spices are used only sparingly. The dishes with river fish, often from their own ponds, are famous, such as pickled herring, masor tenga. Tip: Instead of frying the fish, boil it in a mixture of ginger and assam.pepper.

This particularly long one pepper is also excellent for use in dishes that contain other long peppers can be used, such as in oso buco, with goat cheese, and in winter soups. Thanks to the fruity accents, the pepper Good with exotic fruit, coconut, but also strawberries and melon.

Recipes):

Features:

• 100% pepperberries of Piper mullesua
• grows in the wild, hand-picked
• origin: Assam, Northeast India

Assortment

• available in glass and stand-up pouch (no test tubes)
  
• Glass jars contain 45 or 60 grams, your choice
  
• Larger quantities on request

Gift packaging

• The jar is available in tasteful gift packaging, consisting of a cube box filled with black tissue paper.
• For an overview of our gift packaging, please refer to the section. gift packaging

General advice

• crush the fruit, and grind the pepperpellets shortly before use
  
• the taste is very subtle, add the ground pepper therefore add it to your preparation at the very last moment, or give it time to incorporate into your dish, a sauce or curry for example.

Save:

• save your assam pepper in sealed packaging
• preferably store in a dark, dry and cool place
• best before February 2029 (02-2029)
• This expiration date is an indication.

Batch number OB550370

The batch number helps us trace which supply an item originated from. It is listed on the packing slip and invoice.