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Whole Wild Assam 'Blackberry' Pepper by the Kilo
Discover whole wild Assam "blackberry" pepper available by the kilo, a rare black pepper characterized by its unique whole clusters resembling delicate wild blackberries. Harvested in the tropical forests of Northeastern India, this extraordinary spice brings remarkable aromatic depth and distinct visual elegance to professional kitchens, caterers, and culinary enthusiasts alike.
Sourced through sustainable wild harvesting in the Assam region, this grand cru pepper is hand-selected by local smallholders. The traditional wood-fire drying process imparts a refined sweet and smoky profile, preserving its rich essential oils for maximum fresh aroma in bulk quantities.
On the nose, it displays warm, woody, and intensely smoky aromas. On the palate, its gentle heat builds slowly with a pleasant, subtle tingling sensation. It is ideal for infusing whole into slow-cooked beef or game stews, or coarsely crushed in a mortar to season grilled steaks, burgers, and dark sauces.
- Pepper Strength: 4/10 (Mild, slow-building heat)
- Main Notes: Wood-smoked aromas, sweet undertones, and woody notes
- Uses: Hearty stews, grilled meats, marinades, and rich dark sauces
- Origin: India (Assam Region)
- Format: Whole clusters (Sold by the kilo)
Its complex profile—where subtle fruity sweetness harmonizes with rich wood-smoked notes—makes it an essential spice to elevate signature dishes. Buying by the kilo offers an ideal, cost-effective wholesale solution for demanding chefs and spice connoisseurs.
Discover the finest harvest of whole wild Assam blackberry pepper at the best price per kilo with Le Comptoir de Toamasina.
A rarity on your menu
A wild pepper still little known in Europe: it intrigues guests and makes a great story at the table.
A very low cost per plate
At €70 per kilo, 1.5 g per plate costs about 10 euro cents.
A dry, stable pepper
Sun-dried clusters: easy to store and to grind as needed.
Wild Assam pepper by the kilo is aimed first at professionals: chefs, caterers, butchers, cheesemongers and fine food shops. It is Piper mullesua, a cousin of long pepper that grows as a vine in the humid forests of North-East India, where it is gathered in the wild. Its small black clusters, shaped like miniature blackberries, are picked ripe and then sun-dried.
In a professional kitchen, it is a pepper of aroma rather than strength. Its smoky, earthy, almost forest-floor nose fits naturally with autumn and winter menus: game, duck, mushrooms, red wine sauces. Its heat stays discreet, with a light tingle on the tongue, so it can be used generously without overpowering the produce.
The 1 kg bag is designed for regular kitchen use or for resale: at €70 per kilo, it is the best-value format in the range. For larger volumes or regular deliveries, I'll prepare a tailored quote. To try it first, it is also available as a 50 g jar and 200 g bag.
Comparative Sensory Analysis
Assam vs Tellicherry vs Timut
Our tasting profile: three chef's peppers, three uses in the kitchen
Assam · Tellicherry · Timut
The Taste Pyramid of Assam Pepper
What your guests taste, bite after bite
Technical sheet
What you receive
- Botanical namePiper mullesua
- OriginNorth-East India
- IngredientsWild Assam pepper
- FormWhole dried clusters
- Format1 kg bag — larger volumes on quote
- Strength4/10 — discreet heat
- Main notesSmoky, forest floor, dark fruit, hint of citrus
- UseGround in a spice grinder or mortar, at the end of cooking
- StorageDry, away from light and heat
- AllergensNone
- DocumentsTechnical sheet and batch number on request
- Preparation / DeliveryPrepared within 24h - Delivered within 48h
Arnaud's view: why I offer it to professionals
I founded Le Comptoir de Toamasina in 2010, after my first trip to Madagascar. Many customers still know me by the nickname « Arnaud Vanille », but my range has since grown to include peppers from around the world, and I have been working with professionals since 2012. What I've learned from them is that a chef looks first for a product that is consistent from batch to batch, and for someone who knows what they sell.
I select this pepper in France, from my importer. On every batch, I check three things: whole clusters, deep black and dry, with no dust or debris; a smoky, earthy nose as soon as the bag is opened; and on the palate, that dark fruit followed by a light tingle. An Assam pepper that only smells dry or of cardboard doesn't make the cut.
I recommend it to kitchens that work with game, duck or mushrooms, and to those looking for a seasonal note different from their usual black pepper. It is also an excellent fine food shop product: its little blackberry shape catches the eye on the shelf.
In a professional kitchen: how to use it
- Grinding: as the clusters are dry, they go through an electric spice grinder or food processor very well. Grind what you need for each service to keep all the aroma.
- Timing: its smoky aromas are delicate. Add it at the end of cooking, off the heat or at the pass.
- Cost per plate: at €70 per kilo, 1.5 g per plate costs about 10 euro cents.
- Dosage guide: half a teaspoon of ground pepper per portion, or 8 to 10 g per litre of sauce.
- Storage: transfer the opened bag into airtight jars, away from light and heat, and follow the date shown on the packaging.
Menu ideas
Red wine sauce for game
On a reduction of red wine and game stock, add 8 to 10 g of ground Assam pepper per litre when whisking in the butter. Its smoky note complements venison, wild boar or duck without masking the meat.
Dry rub for red meat
Mix cracked Assam pepper, salt, thyme and a little brown sugar. Rub onto the cuts a few hours before cooking: the pepper's smokiness comes through on the grill or plancha.
Batch compound butter
For 1 kg of softened butter: 20 to 30 g of ground Assam pepper, chopped shallot and parsley. Roll into logs, wrap in film, keep cold and slice to order over beef or oily fish.
In a fine food shop
The 1 kg format lets you repack into small jars. Show off the shape of the clusters in a clear jar and keep the label simple: wild pepper, smoky, mild, perfect with game.
Kamarupa, a name with history
To introduce this pepper to your customers, its name is a good starting point. Kamarupa is the ancient name of Assam, a kingdom that ruled the Brahmaputra valley for centuries, whose name already appears in 4th-century inscriptions. Today, Assam is best known for its tea, found growing wild by the British in the 1820s.
Here, the name « Assam » refers more broadly to North-East India: depending on the supply chain, this pepper is also gathered in neighbouring states such as Arunachal Pradesh. It has only recently reached European tables, which still makes it a real discovery for most customers.
Frequently asked questions from professionals
What is the price per kilo?
The 1 kg bag costs €70. For larger quantities or regular orders, contact me for a quote.
Can it be ground in large quantities?
Yes. The clusters are dry and go through an electric spice grinder or food processor well. Grind as you go, service by service, to keep the aroma.
How should I store a 1 kg bag?
In airtight jars, somewhere dry, away from light and heat. Follow the date shown on the packaging.
Is it very hot?
No, its heat is discreet. It mostly brings smoke, forest floor and a light tingle.
What should I serve it with?
Game, duck, beef, lamb, mushrooms, red wine sauces, terrines and even dark chocolate.
Can you provide a technical sheet?
Yes, on request, with the batch number of your order.
« A wild pepper of depth: smoky, forest floor, dark fruit, barely hot. »
Discover our rare peppersPiper mullesua · North-East India · €70 per kilo · Volumes on quote · Selected by Arnaud Sion
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