Assam pepper is harvested in the valleys along the Brahmaputra River in northeast India. Crushed, it releases spicy and fresh notes combined with an electric edge. To crush on winter vegetables, fine fish or grilled meat.
Its rich taste makes it a perfect seasoning for grilled meats, Indian curries, or even spicy soups. It is also excellent for flavoring sauces, marinades, and salad dressings. You can also use it to flavor vegetable dishes, rice pilafs or even desserts like fruit compotes or creams. This pepper is also perfect in spice blends, especially for curry blends.
On the palate, it surprises with its tasty blend of spiciness and freshness combined with an electric touch reminiscent of Brèdes Mafanes.
The province of Assam is located in the northeast of India, between Bangladesh, Burma, Bhutan, China. It experiences some of the harshest climatic cycles on the planet with monsoons of incredible power. Assam pepper thrives on these climatic changes and the rich, fertile lands. Its aromas demonstrate a concentration of exceptional essential oils. All production stages (harvesting, washing, drying, sorting) are entirely manual, which makes it a rare pepper.
The conquest of pepper is linked to the discovery of India, Africa and the new world since it was while searching for pepper that Christopher Columbus discovered… America! So when Vasco da Gama reached India in 1498, the merchants asked him what he was doing and he replied: “to look for Christians and spices!” The origin of its name comes from the Sanskrit “pippali” and the Latin piper. The first pepper vines came from the west coast of India and more precisely from the Malabar coast. It appears there in wild form more than 4000 years ago.
Allergen | Absence |
---|---|
Native country | INDE |
Genus and botanical species | Piper mullesua |
Ingredients | assam pepper |
Nutritional Info | / |
TRACES EVENTUELLES D'ALLERGÈNES | céleri, sésame, moutarde, fruits à coques. |