BUNDLE & SAVE
Origins Collection
Pure, foundational flavors - the essential spices at the root of every great West African dish.
IRU
They say iru doesn’t just season food—it tells the truth of the pot.
Rinse lightly to tame excess intensity (optional, depending on preference). Fry in oil at the start with onions and peppers to unlock its umami.
Use in moderation—a little transforms everything
UZIZA SEEDS
Uziza seeds are small, dark, and bold… the kind of heat that builds slowly, then settles deep.
The seeds are best paired with soups, like pepper soup and palm oil-based dishes, and shine when balanced with richness (palm oil, fish, meats).
ALLIGATOR/GUINEA PEPPER
A little goes a long way.
Crush the seeds and blend into spice mixes for complexity (pairs beautifully with ginger, garlic, and uda).
It also pairs beautifully with broths.
BIRD'S EYE CHILI
They say the bird’s eye chili got its name because birds were the only ones bold enough to eat it whole—until humans tried and realized fire could taste this good.
Pair with fat & acid (palm oil, coconut milk, lime) to balance the fire.
Bird’s eye chili doesn’t ask for attention—it demands respect.
AKPI
Long before blenders and bouillon cubes, there was akpi—quiet, unassuming, and powerful in its own way.
Elders would say, “If the soup doesn’t hug the spoon, you forgot the akpi.”
Grind into a paste and add to stews and soups near the end of the cooking process to preserve the flavor.
NEGRO PEPPER
The spice that doesn’t just season food, it finishes the story.
Infuse into soups & stews. Lightly crack a few pods and add them close to the end of the cooking process to lend a mild smoky finish to your food.
