Igi-ata

Several species of Zanthoxylum, a genus that also includes the Asian Szechuan pepper, grow in Africa. One of these species is Zanthoxylum zanthoxyloides, which grows in West Africa and is called igi-ata in Yoruba, meaning "tree pepper." Less fragrant than the Asian species, perhaps, even a little bitter, but truly African.

Other names include baies gangshu, baies de Malam and Bakumba pepper (after the regional name Bakumba) or Bamenda-Banso pepper, to a more northern region in the high mountains.

Exclusive !

Pepper cultivation in Africa is very limited, and this is certainly true for Szechuan pepper. In Nigeria, uzazi (Zanthoxylum gilletii) is cultivated on a small scale, but that's about it when it comes to citrus pepper cultivation. All other citrus peppers are picked from wild trees and shrubs, such as this one, which grows in Bakumba, an area in southwestern Cameroon where the Yoruba language is spoken, hence the name igi-ata, also called ganshu pepper here after the French "baies (de) Ganshu."

It's a pepper rarely found on the European market for several reasons. First, it's difficult to harvest, making it relatively expensive, and second, export is quite challenging. Moreover, the taste and aroma of the igi-ata are inconsistent. They can vary considerably from harvest to harvest, from region to region, and perhaps even from tree to tree; experts still disagree on this point. Sometimes the citrus aromas overpower the camphor, and not everyone appreciates the bitter notes.

This is caused by the seeds, which, like those of the andaliman, are more bitter than the pericarp.

The igi-ata is a shrub/tree that grows to about six meters tall and is highly branched. For West Africans, the tree has traditionally been more important as medicine than as food, and for this reason, the species' population is under threat in some countries, such as Benin.

Like other Zanthoxylum plants, the igi-ata's trunk and branches are covered in thorns. Thick, woody thorns on the trunk develop a corky outer layer as it grows, while the branches are adorned with vicious, sharp thorns. Like the leaves of the uzazi, even the igi-ata's leaves are thorny. These thorns are located in the center of the leaf.

The unique sharpness experience of sanshol

Characteristic of all Zanthoxylum peppers, and therefore also of this Szechuan pepper, is the tingling sensation you experience on the tip of your tongue due to a substance in the pepper called sanshool, named after the Japanese sanshō. The pungency is caused by the amides in the peel of the fruit: α-, β-, γ-, and δ-sanshool, α-hidroxy sanshool, and β-hidroxy sanshool. The numbing effect is primarily caused by γ sanshool and α-hidroxy sanshool. The amount of α-hidroxy sanshool in the berries can amount to (well over) 50‰ of the dry weight, while γ sanshool accounts for around 5‰.

The tingling sensation is accompanied by a mild numbness, jokingly compared to tasting a 9-volt battery. A single berry is enough to experience that! This somatosensation, stimulation by touch, has been used for centuries as an anesthetic in traditional Asian medicine. Its effects are very complex and the subject of extensive studies. Hydroxy-α-sanshol, in particular, is said to cause the tingling, and there are certain parallels with the pungency experienced by capsaicin, the pungent substance in chili peppers, as well as with menthol and mustard oil.

Smell and taste

In Igi-ata, the citrus aroma that characterizes Szechuan peppers is barely present, and the seeds actually taste pleasant, and less bitter than the seed pods can be.The sharpness is generally quite good (or bad), depending on how you look at it, and is more subtle than prominent. This is just a selection from the wide range of tastes:

• sabinene, responsible for the woody, camphor-like flavour of black pepper, among other things
  
• β-myrcene, spicy aroma, with notes of fruits (mango, grape, peach) and mint,
  
• germacreen D, spicy and woody,
• D-limonene (dipentene), sweet orange flavor, found in modest amounts in nutmeg, mace, and cardamom
• β-caryophyllene, sweet spicy and woody
• decanal, associated with the bitterness of grapefruit and orange peel, also found in buckwheat and coriander

Use igi-ata with products that pair well with citrus such as shellfish and scallops, white fish and chicken, plantains (traditional use), and other fruits.

Usage

Crush the fruit to release the seeds. These are easier to crush than the seed pods, which are best ground. The same goes for whole berries (with seeds). Prepare igi-ata as follows: Rub the berries between your hands to separate the seed pods, seeds, and stems. Remove the seeds if you don't want the bitterness and grind the pepper. You can also place the stems and seeds whole in a bag and cook or stew with it. After preparing, simply remove the bag from the dish.

Igi-ata is less versatile than the Chinese Szechuan pepper due to its robust flavor palette. It lends itself best to typical African dishes, such as soups and stews, provided they haven't already been generously mixed with ata-rodo (chili pepper). This would overpower this subtle pepper. Igi-ata also pairs exceptionally well with (bitter) leafy greens.

Features:

• 100% berries of the Zanthoxylum zanthoxyloides
• Origin: Ganshu, Bakumba region, Cameroon

Assortment

• available in glass (30 grams), stand-up pouch and sample bag (approx. 5 grams)
• larger quantities on request

Gift wrapping

• The jar is available in a tasteful gift packaging, consisting of a cube box filled with black tissue paper.
• For an overview of our gift packaging, please refer to the gift packaging section.

General advice

• Igi-ata is a Szechuan pepper with a typical African signature, mainly used in African dishes or more generally in fairly robust dishes, the spiciness is moderate
• store the pepper in a dark, dry and cool place
  

Save:

• keep your igi-ata in a closed packaging
• preferably store in a dark, dry and cool place
• best before November 2026 (11-2026)
• This expiration date is an indication

Would you like to know what Igi-ata tastes like?