18 Spices in Ghana That Belong in Your Kitchen

Ever heard the saying, “Variety is the spice of life”? If not, well you’ve heard it here.

In kitchens of Ghana, it’s not just a saying—it’s a flavorful reality! 

From the fragrant streets of Accra to the bustling markets of Kumasi, Ghanaian cuisine is a carnival of flavors, and the secret performers are the spices.

Imagine your kitchen as a busy spice market, where each jar has a story, each smell makes your mouth water, and every spice gives you a taste of Ghana.

That can be a reality in your kitchen, let’s get into these 18 spices.

1. Alligator Pepper

Alligator pepper, also called grains of paradise, Mbongo Spice in West Africa

With an aroma almost as intense as its heat, it is a staple in Ghanian cuisine: soups, stews, and even as a spice rub for meats

It has a sharp, peppery taste with a touch of citrus. 

Health benefits: Reduces inflammation, Aids digestion.

If you somehow don’t already have this on your shelf. Get to your local market right now! (And Try it in Pepper Soup)

Before we proceed, if you’re unfamiliar with these English names for these ghana spices or you need to know their Twi names to make buying them at your local market, get familiar.

2. Grains of Selim 

Grains of Selim, also known as Hwentia in Twi and Etso in Ewe, are seeds from the Xylopia aethiopica tree found across Africa. 

Known by many names like African pepper and Moor pepper, these seeds have a musky flavor and are often used as a pepper substitute. 

Though similar to Alligator Pepper we just covered, Grains of Selim have a unique smoky flavor that’s worth trying.

You might find you prefer this smoky twist in some dishes, especially kebabs!

Health benefits: Antibacterial and antifungal properties, Aid Digestion.

3. Cloves

Cloves come from the dried buds of the clove tree, they have a strong, aromatic flavor perfect for both sweet and savory dishes. 

With its warm, slightly sweet taste and a hint of bitterness, it’s commonly used in cooking, baking, and drinks like mulled wine and chai tea. 

Health benefits: Anti-inflammatory and antimicrobial properties, Improve oral health. 

In Ghanaian cuisine, I’d recommend using them for “Waakye”, which adds a certain depth to the taste.

4. Cinnamon

 This spice is from the bark of the Cinnamomum tree and has a warm, sweet flavor with a hint of spice. 

It’s popular in baking, cooking, and drinks, adding flavor to desserts like cakes, as well as savory dishes like stews. 

In Ghanaian cuisine, both Ceylon and Cassia cinnamon are used.

Health benefits: Anti-inflammatory and antioxidant properties, Regulate blood sugar. 

I’d recommend using it for Kelewele, your spicy fried plantains will get a sweet boost from cinnamon.

5. Nutmeg

Nutmeg is a versatile spice with a sweet, nutty flavor, great for both savory and sweet dishes. Derived from the seed of the nutmeg tree, it’s often ground and added to baked goods, soups, and drinks for extra depth and complexity. 

Known for its warm aroma, nutmeg can be used whole or freshly grated.

Health benefits: Aiding digestion, relieving pain, and detoxifying.

This might be what you need to give your Egg stew that spunks…really, try it.

6. Ginger

Ginger is a big deal in Ghanaian cooking, known for its punchy, zesty flavor. It comes from the roots of the ginger plant and packs a spicy-sweet punch that adds warmth and aroma to all sorts of dishes, from savory meals to sweet treats. 

You’ll find it jazzing up everything from tea to cocktails, and it’s not just tasty—it’s got some serious health perks too.

Health Benefits: Ginger’s great for digestion, fights inflammation, and gives your immune system a boost.

It’s the main ingredient of our Adrak tea; a ginger drink.

7. Turmeric

Turmeric is like a superstar in Ghanaian cooking, famous for its vibrant color and earthy flavor. Made from the root of the Curcuma longa plant, it gives dishes that sunny yellow hue and a warm, peppery kick. 

You’ll spot it in Indian, Middle Eastern, and Southeast Asian cuisines, where it not only brightens up meals but also brings a unique flavor.

Health Benefits: Turmeric packs a punch with its anti-inflammatory and antioxidant powers.

Try it in: “Jollof rice,” where turmeric adds both color and depth to this iconic dish.

8. Black Pepper

Black pepper is the ultimate flavor booster in Ghana, adding oomph to all kinds of dishes. Made from Piper nigrum berries, it packs a spicy, pungent punch. Whether cooking or as a table condiment, black pepper enhances both savory and sweet meals and is a staple in spice blends and sauces worldwide.

Health Benefits: It aids digestion and is rich in antioxidants and anti-inflammatory properties.

Great for: “Shito,” our pepper sauce that gets its kick from—you guessed it—black pepper.

9. Cardamom

Cardamom brings a sweet, floral, and slightly citrusy flavor to dishes. It’s often used in spice blends and desserts.

Cardamom is a versatile spice with a strong, sweet flavor and a hint of citrus and mint. It’s used in cooking, baking, and drinks like chai tea. You can use it whole, as pods, or ground into a powder.

Cardamom is also known for its medicinal properties and is used in traditional medicine for various ailments.

Try it in: “Bofrot” (Ghanaian doughnuts)

10. Bay Leaves

Bay leaves add a subtle depth of flavor to stews, soups, and sauces, making them a must-have in Ghanaian kitchens. 

These aromatic leaves are used to boost the taste and aroma of dishes but remember to remove them before serving the meal since they can be tough.

Health Benefits: They help with digestion and have antibacterial properties.

Try it in: “Light soup

11. Paprika

Paprika brings a rich, smoky flavor and vibrant color to many Ghanaian dishes. Made from dried and ground sweet red peppers, it adds a mild, slightly sweet taste to soups, stews, sauces, and meat rubs.

 Paprika comes in varieties like sweet, smoked, and hot, each adding a unique twist.

Health Benefits: Packed with antioxidants and vitamins A and E, it’s great for healthy skin and eyes.

Try it in Chicken kebabs, gives color and flavor.

12. Chili Pepper

Chili peppers bring heat and spice to Ghanaian cuisine, available in fresh, dried, and powdered forms. They add fiery flavor to dishes and come in varying levels of spiciness.

Health Benefits: Boost metabolism, rich in vitamins, and reduce inflammation.

Try it in:  “Banku and tilapia, your pepper sauce will hit like never before

13. Coriander

Coriander seeds and fresh leaves are staples in Ghanaian cooking, adding a bright, citrusy flavor. Derived from the cilantro plant, coriander has a warm, peppery, and floral taste. It’s used in various cuisines worldwide, enhancing curries, soups, stews, and marinades, either ground or whole.

Health Benefits: Great for digestion and has anti-inflammatory properties.

Try it in: “Kelewele” (spicy fried plantains), where coriander adds a fresh, zesty note.

14. Cumin

Cumin has a warm, earthy flavor that’s a must-have in many spice blends and dishes. Made from the seeds of the Cuminum cyminum plant, it adds depth to Indian, Mexican, Middle Eastern, and African recipes.

Use it whole or ground to enhance curries, stews, soups, and more.

Health Benefits: Cumin aids digestion and has antioxidant properties

Try it in: “Spicy goat stew,” where cumin adds a deep, nutty flavor.

15. Saffron

Saffron is a luxurious spice with a distinct, sweet, and floral flavor, used sparingly in Ghanaian cuisine due to its cost. It’s one of the world’s most expensive spices because of the labor-intensive harvesting process.

Harvested from the saffron crocus flower, its vibrant red-orange color and unique aroma add depth to dishes like paella, risotto, and various Indian recipes. 

Health Benefits: It has antioxidant properties and can improve mood and memory.

Try it in: “Saffron rice” where saffron adds color and a delicate flavor.

16. Fenugreek

Fenugreek has a slightly sweet, nutty flavor and is used in spice blends and as a seasoning. This spice, from the seeds of the fenugreek plant, is common in Indian, Middle Eastern, and African cuisines. 

You’ll find it in curries, pickles, breads, and even herbal teas. 

Health Benefits: It boasts various health benefits like blood sugar control and is used in traditional medicine.

Try it in: “Groundnut soup,” where fenugreek adds a subtle sweetness.

17. Vanilla

Vanilla is a beloved spice in Ghanaian desserts and baked goods, known for its sweet, fragrant flavor. However, due to its labor-intensive cultivation and harvesting process, vanilla ranks among the world’s most expensive spices

Derived from the pods of the vanilla orchid plant, it adds a sweet and floral touch to baking and desserts. 

Vanilla extract, made by soaking vanilla pods in alcohol, is widely used in cooking and even in perfumes and candles for its delightful scent.

Health Benefits: It has antioxidant properties and can help reduce inflammation.

“Vanilla custard,” is a delicious dessert where vanilla is the star.

18. Anise Seed

Anise seed brings a sweet, licorice-like flavor to both drinks and desserts.

 It’s a small, oval-shaped seed from the anise plant, adding warmth to baking, cooking, and herbal medicine. 

Used in bread, cookies, cakes, and savory dishes like soups and stews, anise seed offers a unique flavor.

Health Benefits: It aids in digestion and is often found in teas and herbal remedies

Try it in Sobolo  (hibiscus drink)

The Takeaway

Ghanaian cuisine is a treasure trove of flavors and by incorporating even a fraction of these spices; whole or ground, fresh or dried, and packaged into your cooking, you can bring the rich, vibrant tastes of Ghana into your kitchen. 

So, stock up on these essential spices and start exploring the delicious world of Ghanaian food!