Wild Forest Pepper grows on a vine found in many West African countries. Our selection comes from the Congo. Its fragrance is complex with herbal and menthol flavours, hints of frankincense and subtle, smoky notes. The somewhat hot aftertaste is reminiscent of a very ripe black pepper.
This highly fragranced pepper matches well with dishes that traditionally require a generous addition of black pepper: meat or fish tartar, steak and pepper sauce, salmon filet. It is also the ideal accompaniment for game or meats such as bison or boar.
From a botanical perspective, Wild Forest pepper, Long pepper and Indonesian Cubeb are all considered real peppers.
This pepper is also known as Likouala pepper, a reference to the northern region of The Republic of Congo from where it is generally harvested. It is also called Ashanti pepper, a reference to the West African tribe that is mainly established in Ghana. In many regions where this pepper grows wild, it has traditionally been used in local pharmacopoeia. Also, very effective when used sparingly in soups, rice dishes or game. In Nigeria, its leaves are also used for cooking.