Description
West African Pepper Blend is a warm, aromatic mix inspired by the bold pepper traditions of West African cooking. Built around grains of paradise, it delivers a layered heat that is spicy, gently citrusy and slightly resinous, with depth rather than sharpness.
Tellicherry black pepper and white peppercorns provide rounded warmth, while cubeb pepper adds a subtle camphor note and allspice brings soft hints of clove and nutmeg. The blend releases flavour slowly, making it ideal for careful seasoning and infusions.
Traditionally suited to meat, fish and vegetable dishes, this blend works well in stews, soups, rice dishes and marinades.
The blend is coarsely blended to create a powder with texture, can be used directly on meat or placed in a sauce to adds complexity to grilled meats, root vegetables and rich sauces, offering heat with character and aroma.
Produced in UK
Ingredients : Paradise grains Melegueta pepper, Tellicherry Whole, White peppercorns, Cubeb pepper, Allspice
Nutritional Info Per 100g
Energy 980 Kj
Calories 234 Cal
Total Fat 5.0 grams
Saturated Fat 17.6 mg
Sodium 37 mg
Total Carb 66.4 grams
Sugar 1.3 grams
Fibre 24.1 grams
Protein 8.8 grams
Quick Reference
What is it?: A coarse West African-inspired pepper blend of grains of paradise, Tellicherry black pepper, white pepper, cubeb and allspice.
Flavour: Layered and warming with citrusy, resinous, peppery and gently clove-like notes.
Common Uses: Stews, soups, rice dishes, marinades, meat, fish and vegetables.
Pairs Well With: Beef, goat, chicken, tomato, groundnut, onions and root vegetables.
How to Use: Add early to stews for slow extraction or use sparingly as a finishing pepper.
Compare With: More aromatic and resinous than ordinary mixed peppercorns because grains of paradise and cubeb are central.
Substitute: Use black and white pepper with a little allspice; grains of paradise is the closest single substitute.
Storage: Store sealed in a cool, dry place away from direct sunlight, moisture and cooking steam.
Good to Know: Its coarse texture releases flavour gradually, making it especially suited to simmered dishes and infusions.
