African Spices

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

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

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

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