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Peppermill Tremblay

Maniguette of Cameroon (50g)

Peppermill Tremblay

Maniguette of Cameroon (50g)


Maniguette is a pepper that is not really a pepper. Its fruits are very similar to cardamom, from the same botanical family. It is mainly cultivated in Ghana and Nigeria and it is also known as meléguette, Guinea pepper or seeds of paradise.

Even if the maniguette is not really a pepper by its nature, it has been consumed as such for centuries. Its grains are pungent and leave a rather long heat in the mouth, with notes of lavender, flowers and citrus. The maniguette is very present in North Africa and the Middle East dishes and is used especially in soups, meats, and stews. It is also an important ingredient in several spirits, such as gin and pastis. It is a rare pepper that deserves to be discovered. Add it to grilled meats, stuffed vegetables and tomatoes, pasta, game and even chocolate desserts.

And if you need another reason to indulge yourself, the maniguette is also used in Africa as a stimulant and aphrodisiac!


Keep in a cool, dry, and dark place.


Sealed in an airtight zipper bag to preserve freshness.

Complies with FDA and USDA standards.

The small and larger history of pepper and pepper mill

“The salt of life is in the pepper we put in it. ”, Alphonse Allais, French writer and journalist (1854-1905) 


Black pepper is such a common seasoning today that it is hard to believe that it was once used as a currency and was even a tool of power almost as valuable as gold.

Originally from India, it has quite a history: it has been used as currency, to pay taxes, as money, and even as dowry and ransom. It was discovered over 4,000 years ago and cultivated 1,000 years before the Christ era. Pepper reached Southeast Asia 2,000 years ago and was later cultivated in Malaysia and Indonesia.

Only the fruits of piper nigrum, piper longum, and piper cubeba can be called pepper. In France, only pepper from the piper nigrum plant can be called pepper and the whole thing is governed, still today, by a very strict law.

The third most common ingredient in recipes, it is used around the world to enhance the taste of many dishes, from appetizers to desserts. Irreplaceable in pepper steak, divine with strawberries drizzled with aniseed liqueur or vodka, magical on smoked fish—pepper can be found on all the counters of self-respecting epicures.

The Pepper of the Mill: Essential

The world’s greatest chefs are unanimous: the whole peppercorn is essential for a seasoning that meets the rules of the art.

Black, green, and white peppers all contain piperine. Piperine is believed to have positive effects on blood pressure, and according to the Central Food Technological Research Institute, this ingredient promotes better digestion and accelerates gastrointestinal transit.

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Maniguette of Cameroon (50g)


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