The ashanti pepper is sometimes called the African cubeb. Like most other African pepper varieties, it is brought to the African continent, and does not grow naturally there. The berry is less bitter than that of the Javanese cubeb, also called the real cubeb. Ashanti is comparable to long pepper in terms of sharpness.

The Portuguese brought the cubeb from Java to the Greyn coast of West Africa, from where they shipped the pepper together with the native grain of paradise to Europe.

For a long time, both spices dominated European cuisine, but both were driven out by the peppers from India, Java and the West Indies, which were shipped to Europe by the Dutch and British Companies. The ashanti pepper is named after the ancient kingdom of Ashanti, which after it was abruptly incorporated by the British, would henceforth be called the "Gold Coast."

The ashanti pepper grows in the wild in the forests of Likouala, in the northeast of Congo. Our pepper comes from there. It has many names, such as gorilla pepper, Baka or Pygmy pepper - to the Baka people who live here and collect the pepper - uziza or ndongo. The ashanti pepper is a wonderful looking pepper, colorful in color, from gray-green to black and blushing red. The stem is still attached.

Taste and smell

The smell is pleasant, and the taste is less bitter than that of the Javanese cubeb. It is an important pepper in West African cuisine, and is used in the Bombay sapphire gin recipe, just like paradise grain.

Usage

Ashanti pepper is a versatile pepper, in ragouts, bouillons, meat, vegetable dishes and sauces, but also in sweet preparations. like in old-fashioned gingerbread cookies. Ashanti pepper is an ingredient of the Moroccan ras el hanout, and is (sometimes) used in berbere, instead of Cape long pepper.

Compared with the Indonesian cubeb, this African cubeb is milder, and therefore better suited for sweet preparations such as cakes.

Like black pepper, Cubeb is used whole, crushed or ground, always including the tails.

Features:

  • 100% berries of the Piper guineense
  • origin: Likouala, Congo (Rep.)
  • harvest: 2020

Availability

  • available in pouch, glass and testtubes
  • pouches containing 30, 45, 60, 250 or 500 grams
  • testtubes 10 ml
  • glass containing 60 grams

Gift packages

  • the cubic box is suitable for packaging one glass jar and is supplied with a sheet of black tissue paper
  • the flat box has a flat 'velvet' inlay, and is suitable for  our small and medium-sized pouches (150 and 250 ml), marked with an arterisk *. Capacity: 4-5 bags, depending on the type of spice
  • for further details (and images) of our gift packaging, please refer to the product page

General advice

  • grind ashanti pepper shortly before eating it
  • add ground ashanti only in the last stage of preparation of your dish (last minute)
  • keep it in a dry and pretty cool place
  • the expiry date is meant as an indication

Best before

  • July 2024

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Ashanti pepper (tailed pepper)

  • €4.25


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Tags: tailed pepper, cubeb, african pepper