Cameroon spices, pepper, ginger and more
Dried spices from Cameroon’s growing regions, cleaned and sorted for spice importers and food manufacturers.
About Cameroon spices
Cameroon produces a range of spices. Black and white pepper are grown in the Moungo area of the Littoral region, ginger in the Centre and West, and traditional spices such as njansang, grains of Selim and alligator pepper across the forest zones.
Spices are dried, machine-cleaned and hand-sorted before packing. Microbiological and residue testing can be arranged for buyers who need it.
Available as
Typical export specification
Values we commonly ship against. Your contract specification is confirmed per lot.
Typical values for guidance only. Final specification, sampling method and inspection body are agreed in the sales contract. A spec sheet for the current lot is available on request.
Packing and shipment
Packing
25 kg jute or polypropylene bags, with inner liners where required.
Container loading
Full container loads or smaller consolidated lots (LCL), depending on volume.
Ports and Incoterms
Loaded at the Port of Douala or the Port of Kribi. Quoted FOB, CFR or CIF to your destination port.
Shipping documents
Phytosanitary certificate, certificate of origin, weight and quality certificate, laboratory reports on request.
Spices: buyer questions
Quick answers for sourcing teams.
Which spices does Cameroon export?
Cameroon exports black and white pepper, dried ginger and traditional spices such as njansang, grains of Selim and alligator pepper.
Where is Cameroon pepper grown?
Most Cameroon pepper comes from the Moungo area of the Littoral region.
Can spices be shipped in small quantities?
Yes. Spice orders below a full container can be shipped as consolidated cargo (LCL).
Is lab testing available?
Yes. Microbiological and pesticide-residue testing can be arranged on request before shipment.
Other export lines
Request a spices quote
Tell us the grade, quantity and destination port. We reply with availability and an indicative offer.