The starred chefs of Belgium were the first to adopt it. And for good reason. According to connoisseurs, like Flavori, an importer of spices and aromatics established near Brussels, the scent and aromas of wild pepper harvested in the forests of Kivu are exceptional.
Kivu is a region with very fertile soils, characterized by high altitude, very good rainfall and a favorable tropical climate for the growth of pepper plants.
Since 2015, the MISAO team has been working to highlight some of the quality agri-food products offered by the Kivu region. Our love of spices and exceptional terroirs always motivates us to look for new flavors, and to bring you what Africa does best. To date, our first major achievement is the direct distribution on the international market of Wild Pepper Kivu : an exceptional pepper with very subtle aromas, picked and selected by us in a traditional way, and dried according to the unique method developed by Misao combining ancestral tradition, respect for the environment and the product.
The delicately fruity aromas are worth to the wild pepper of Kivu to be part of the peppers of exception of the world.
Once harvested, the fresh pepper is grouped in seven localities, where it is washed, sorted, dried and declined in three qualities: black, white, and red - a speciality Misao, from very ripe berries. It is then sent to Goma, from where it is sent by air to Brussels, via Kigali. For the moment, the company exports about 100 kg a year.
MISAO has been published in the Brussels Métropole publications, Le point, Women of Today, Jeune Afrique