We were grinding an East African pepper blend the other day and it reminded me of a question we get asked a lot — can you source more African spices?
Sometimes we can. Quite often we can’t, and it’s usually not down to a lack of quality or care at source. A lot of it comes down to modern food regulations. In some regions the soil is naturally high in certain metals, which is part of what gives the spice its character, but it also means it doesn’t meet UK or EU food standards. In other cases, traditional drying or storage methods don’t line up with what’s required here.
It’s frustrating, because Africa has an incredible depth of flavour — far more than what usually makes it into Western kitchens. There are blends and single spices used daily across the continent that most of us will never cook with.
I guess some flavours are best left at home, where the soil, climate, and people make them what they are.
Enjoy this weeks world of flavours, Steve and the Spice Team