West Africa had a complete pepper tradition before New World chilli arrived in the 16th century — using indigenous peppering agents that provided heat through different chemical compounds than capsaicin. These indigenous peppers are among the least known internationally but among the most distinctive in the world. When New World chilli arrived, it was adopted immediately by West African cooks who already understood the heat dimension culturally — but the indigenous peppers continued alongside the new arrivals, creating a complex, layered heat vocabulary.
The indigenous West African pepper tradition — its specific plants and flavour compounds.
WEST AFRICAN CULINARY TRADITION — DEEP EXTRACTION