Collection: Cameroon

Our first introduction to Cameroon was with Cameroonians. pepper, from Penja. Or so we thought, the real Penjapepper, but appearances are deceiving. Not all pepper Penja is from Cameroonpepper. Not anymore, at least. The pepperCultivation in Cameroon began at the end of the 1980s. Cameroon did not yet have peppercultivation. In Penja, first one farmer, and later others as well, made the switch from crops such as coffee or cocoa, and bananas to pepper. One that, as it later turned out, was distinctive pepper.

With government support and the input of foreign, French know-how, Penja waspepper a resounding success, and more than that, obtained European protection in 1991. A unique achievement at the time. Since then, only certified farmers in Penja have been permitted to pepper from the Penja regionpepper to mention. Additionally, companies benefit from the name and fame of the real Penja to pepper to renovate outside of the certification. That is just how it works.

In 2016, we got to know Penja better.pepper, and with people who this pepper and offered other spices from Cameroon and surrounding countries. Not to mention the unique flavors of the region. Step by step, we began to discover Cameroonian cuisine and the spices that make it so special. Quite tricky, because with which reference?

We decided to expand our predominantly Asia-oriented shop with a small selection of West African spices with the potential to find a place in Western cuisine. These include African Szechuan (igi-ata), garlic nutmeg, calabash nutmeg, and alligator.pepper (mbongô), grains of paradise, the African jujube and the African cubeb. Give them a taste, and understand our enthusiasm for a flavor profile that most Westerners do not (re)cognize!

Latest news: We consider ourselves fortunate to have finally managed to establish a contact who can supply us with timiz, also known as Cape long. pepper mentioned. The small 'family' of tall peppers It now has an African offspring too!