Africa

Guinea Pepper / Ashanti Pepper

Most consistently Piper guineense when 'Ashanti pepper' is specified; Aframomum melegueta when 'Guinea pepper' is used alone.

Seed/berry (Piper guineense) or seed (Aframomum melegueta), depending on which plant the source intends.

Part Used

Dried seed, whole.

Form

Local / Regional Names

A trade name applied inconsistently in historical and commercial sources to both Aframomum melegueta and Piper guineense – a genuine name-identity hazard.

Countries / Cuisines

West and Central Africa – Ghana (Ashanti region gives the common name), Nigeria, Cameroon.

Flavor & Aroma

Peppery and warm; the Piper species leans cubeb-like and herbaceous, the Aframomum leans citrus-cardamom.

Culinary Uses

General pepper-style seasoning for soups and stews.

Classic Dishes

West African pepper soups and stews.

Pairings

Ginger, chile, calabash nutmeg.

Timing

Crush just before use.

Storage

Keeps well over a year sealed and dark.

Substitutions

Black pepper as a general stand-in.

Cultural / History Notes

The name is ambiguous — it can refer to grains of paradise or to uziza (Piper guineense).

Blend Cross-References

West African pepper soup spice.