Jos Spice Co.

Whole dried scarlet chilli, pounded or blended into stews and sauces.

Peppery African spice used in palm-nut soup and as a chew after a meal.

Dried and fermented for drawy ogbono and ewedu. A little goes far.

Groundnut, ginger, chilli and locust bean ground together for kebab and beef. Enough for roughly 40 sticks of beef.

The aromatic seed that gives ogbono and pepper soup their depth.

Garri and pepper for a ready-to-mix eba that thickens as it cooks.

Melon seed and ogbono milled together with pepper, for drawy egusi without the grinding.

Ground peanut, ginger and pepper for the West African bean cake.

Blend of uda, calabash, ginger and assorted pepper, milled fine and ready to simmer with bones or offal.

Spice blend, skewers, foil and newsprint — everything for a round of beef, packed together.

Shredded and dried, ready for the efo riro and ogbono pots.

Sun-dried and milled, for pepper soup, stews and tea.

Dried hibiscus petals with pineapple and ginger for the drink sold everywhere in Jos.