Black Pepper is cultivated in the humid hill tracts and home gardens of Assam, particularly in Karbi Anglong, Cachar, and Dima Hasao. The pepper vines thrive under the shade of larger trees, contributing to sustainable and eco-friendly farming.
Assam’s black pepper is known for its bold grains, deep aroma, and high volatile oil content, which give it a sharp, earthy taste. It’s used extensively in both local and global cuisines for its flavor and health benefits.
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