The Piper mullesua is a fairly rare Asian pepper. Although it is found in the Himalayas in many countries, in the West only those from Assam are available, a region characterized by mountains and high plains.

The Assampeper is found exclusively in the wild, on often steep and rocky slopes. In English he is therefore called hill pepper. He is not cultivated. The Piper mullesua is called a long pepper because, like long pepper, it has a fruit that is made up of many fused fruit principles, such as a burr. The difference with the traditional spike-shaped long pepper is, apart from the shape of the fruit, the size of those fruits. These are as large as poppy seed with the long peppers, and clearly larger with the Assam pepper.

This pepper grows on an approximately four-meter high vine, with slightly hairy twigs, and lancet-shaped leaves. The inflorescence is bisexual. The flowering time 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 1.5 - 2.5 cm tall and stands on a stalk.

The sharp substance in the pepper is piperine, the trademark of the real peppers in the genus Piperaceae. The pepper would nevertheless give a tingling sensation on the tongue, such as szechuan pepper. Exceptional for a real pepper.

Not only the sharpness, but also the aromas develop during maturing. The most important flavor components of ripe lean pepper are:

  • E-β-farnesene (22.8%), sweet, woody with citrus notes,
  • myristicine (19.2%), hot spicy, as balsamic, in cinnamon, nutmeg and black pepper,
  • germacreen D (11.8%), spicy and woody,
  • β-caryophylleen (4.9%), sweet spicy and woody,
  • α-copaene (2.6%), woody, spicy, honey,
  • Z-β-farnesene (2.6%), "green" with citrus tones, and
  • d-limonene (1.4%), responsible for the citrus flavors.

This subtle pepper fits in perfectly with the character of the Assamese cuisine, in which spice is only sparingly used. Famous are the dishes with river fish, often from people's own pond, such as sour fish, masor tenga. Tip: Instead of frying the fish, cook it in a mixture of ginger and hillpepper.

This special long pepper is also excellent for use in dishes in which other long peppers can also be used, such as in oso buco, goat cheese and in winter soups. The fruity accents combine the pepper well with exotic fruit, coconut, but also strawberries and melon.


  • 100% pepper berries from the Piper mullesua
  • from the wild, handpicked
  • origin: Assam, North East India
  • harvest 2020

Product range

  • available in pouch and glass 
  • pouches containing 30, 45, 60, 125 or 300 grams
  • glass containing 45 grams

Gift packages

  • the cubic box is suitable for packaging one glass jar and is supplied with a sheet of black tissue paper
  • the flat box has a flat 'velvet' inlay, and is suitable for  our small and medium-sized pouches (150 and 250 ml), marked with an arterisk *. Capacity: 4-5 bags, depending on the type of spice
  • for further details (and images) of our gift packaging, please refer to the product page

General advice

  • grind pepper shortly before using or eating it 
  • add it raw in the last stage of preparation of your dish (last minute) or let it integrate in your stew or sauce, 
  • keep it in a dry and pretty cool place
  • the expiry date is meant as an indication

Best before

  • unknown yet

India, Assam
Botanical name
Piper mulessua From the wild
No additions 100% dried pepper grains
Allergen information
Contains no allergenes

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Assam long pepper

  • €5.25

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