African Herbs and Spices

Duqqa is an Egyptian blend of herbs, toasted nuts, and spices such as cumin, sesame seeds, and coriander. The combination of these ingredients is ground into a coarse powder which can be used as a salad topping, a dip with olive oil and bread, or ... READ MORE

Ras el hanout is a mixture which often includes up to 40 different spices, while some blends claim to include over 100. Literally translated, ras el hanout means top of the shop, suggesting that the spice blend is the best and fi... READ MORE

Berbere is an Ethiopian spice blend full of flavor and heat, made with a combination of spices such as chili, garlic, cumin, ginger, coriander, cinnamon, nigella, fenugreek, and ajwain. This spice blend can be used in its dry, powdery for... READ MORE

Za'atar is a traditional spice blend with Middle Eastern and Levantine origins. The ingredients used in za'atar vary from region to region, and the list often includes the wild za'atar herb (hyssop, growing throughout the Levant), marjoram, thyme,... READ MORE

Mitmita is an Ethiopian spice blend sold in the form of powder, consisting of ingredients such as cloves, cardamom, salt, cumin, ginger, cinnamon, and bird's eye chili. It is traditionally used as a dip for cooked and raw meat dishes, but... READ MORE

Irú or sumbala (known by many other names) is a fermented seasoning that has long been used by various tribes in Western Africa, especially those populating the territories of Nigeria, Burkina Faso, Niger and Ghana. It is prepared by fermen... READ MORE

Mahleb or mahlepi is a unique spice made from the seed kernels of the Prunus mahaleb (mahaleb cherry) tree, native to the Middle East and Southeastern Mediterran... READ MORE

Poivre de penja is a traditional type of pepper originating from the Moungo and Koupé Manengouba regions in Cameroon. The spice comes from the berries of Piper nigrum, a plant with a pungent and intense flavor. The pepper varieties are gree... READ MORE

Suya spice, also known as Yaji, is a flavorful and aromatic spice blend traditionally used in West African cuisine, particularly in Nigeria, Ghana, and Cameroon. It is a key ingredient in making Suya, a popular street food that consists of skewere... READ MORE

Taliouine saffron hails from the eponymous mountain village, located on the Souktana plateau, at an altitude of 1300-1500 meters above sea level, in Morocco’s region of Souss-Massa. The saffron is cultivated by a small number of pro... READ MORE

Hararat is a traditional spice mix commonly used in Libya. The word "hararat" in Arabic means "spices" or "heat," indicating its role as a warming and aromatic blend that enhances the flavors of various dishes. It is versatile and used to season a... READ MORE

Kan kan kan is an unusual spice blend that is popular in Burkina Faso. It consists of peanut powder, chili powder, allspice, and Maggi bouillon cubes. All of the ingredients are crushed and mixed together to create this delicate spice ble... READ MORE

Produced by local women in the eponymous Moroccan village, set at the foothills of the eastern Anti-Atlas mountain range, Alnif cumin is traditionally gathered and processed from the end of April till the beginning of May. Bunches of hand... READ MORE

Achu spice is a Cameroonian spice blend consisting of various local spices, such as esese, pebe, and hot peppers. It is primarily used as a seasoning for the traditional achu soup.

In the Kenyan Mau forest, generations of native communities have gathered herbs and leaves, including nettles, which are a staple in Kenyan cuisine, available even during droughts. The nettles are grown in the Molo highlands at an altitude between... READ MORE

Hiomi powder is a spice extracted from the bark of the garlic tree, commonly used in Cameroon and the Democratic Republic of Congo as an ingredient in various stews and sauces. It is often powdered and added to dishes for a unique, spicy flavor.READ MORE