Gorilla pepper

Lightly smoked, this wild pepper (which you can consider organic) from the Central African Republic in the Congo gorilla region is a variety of tailed pepper with a unique, slightly pungent taste and very fresh, minty camphor and citrus notes. Also known as Ketshu pepper, it can be confused with Madagascar wild pepper(Voatsiperifery), as it has a small tail like the latter, but its taste is totally different.

This pepper comes precisely from Likouala (hence the name), a region of the Congo located in the north-west, close to the border with the Central African Republic. This densely populated region is home to vast forests as well as large, sometimes marshy plains. Gorilla pepper grows in the protected natural area of the Noubalé-Ndoki National Park, and is harvested at the end of the year by the Baakas (pygmy people).

Gorilla pepper is much appreciated by fans of peppers (and faux-peppers) that are not as pungent as monk pepper or batak berry.

Crushed, crushed or ground, this Central African pepper is the perfect flavouring for vegetables and meats; it's a cross between Madagascar's wild pepper (Voatsiperifery) and Monks' pepper.

The Likouala pepper is a pepper with many names and in addition to those we have just given we can also hear Ashanti or Achantis pepper, Achantis pepper, Uziza pepper or false Cubebe (because of its small tail), Baaka pepper or Baka pepper, forest pepper or ndongo bela in the local Lingala language, dozens of other names are attached to it we note Mbombo or Nkéfo... the list is long!

Botany: Piper guineense Schumach. (TelaBotanica)
Origin: Central African Republic, Africa
Other names: Likouala pepper, Ketshu pepper, gorilla pepper, Central African pepper, Congo pepper
Ingredients: 100% gorilla pepper
Storage: Several years, protected from light and humidity.
Product strength : 4 (Scoville)