Alligator Pepper Dry Rub

A West African dry rub built around one of the region's oldest and most treasured spice. Sweet heat, aromatic depth, and a crust unlike anything else on the grill.

Ingredients

Date sugar, sea salt, crushed alligator pepper, tatashe pepper powder, country onion powder, Shombo (Nigerian cayenne) powder

Alligator Pepper (Aframomum melegueta) is a West African seed spice from the same family as Grains of Paradise. When crushed, the seeds release a layered heat peppery and pungent at first, then floral and aromatic, with notes of cardamom, jasmine, and citrus. 

Flavor Profile 

Peppery, Sweet, Smoky

Produced In

Lagos, Nigeria

The Blend

Alligator Pepper Dry Rub is our proprietary blend rooted in Nigerian grilling traditions. At its core is crushed Alligator Pepper, a prized West African seed spice with a layered citrus-floral heat far removed from ordinary black pepper or chili. Balanced with Date Sugar, Tatashe, Shombo, Country Onion, and Sea Salt, it delivers sweet heat, aromatic depth, and a caramelized crust worthy of serious grilling. Produced in Lagos in small batches, it is crafted from true indigenous West African ingredients and gives a bold nod to traditional Nigerian grilling traditions.

How to Use It

Press the rub in, it needs contact and heat to work.

• Grill: Coat meat, fish, or vegetables generously and press the rub firmly onto the surface before grilling over high heat; the Date Sugar caramelizes to form a crust
• Oven roast: Apply to chicken thighs, pork, aubergine, or cauliflower; roast at 200°C / 400°F for a caramelized, aromatic finish
• Marinate: Combine with oil to make a paste; leave on proteins for 30 minutes to 2 hours before cooking
• Vegetables: Works particularly well on plantains, sweet potato, corn, and courgette, the sweetness of the Date Sugar amplifies natural sugars in root vegetables
• Finishing: Sprinkle over roasted nuts, fries, or popcorn after cooking for a sweet-spicy snack seasoning

Apply at least 15 minutes before cooking so the salt draws moisture and the rub begins to adhere. For longer marination, cover and refrigerate up to overnight.

The Difference

• Built on Alligator Pepper, not black pepper. A rare West African seed spice with layered citrus-floral heat no standard rub can imitate.
• Date Sugar, not refined sugar. Made from whole dried dates for deeper sweetness, better flavor, and a rich caramelized crust.
• Produced in Lagos, small batch. Blended in Nigeria, close to the source, using ingredients selected for true regional character.
• No fillers. No shortcuts. No artificial color, anti-caking agents, or unnecessary additives. Just real ingredients that perform.

FAQs

What is Alligator Pepper Dry Rub made of?

Date Sugar, Sea Salt, Crushed Alligator Pepper, Tatashe (Nigerian bell pepper), Country Onion, and Shombo (Nigerian cayenne). No fillers, artificial colors, or anti-caking agents. Contains no tree nuts.

What is Alligator Pepper and how does it taste?

Alligator Pepper (Aframomum melegueta) is a prized West African seed spice from the ginger family. It delivers layered heat with peppery, floral, and citrus notes. More aromatic and complex than black pepper.

Is this dry rub spicy?

Yes, it has real heat from Alligator Pepper and Shombo, balanced by Date Sugar and sweet Tatashe. The warmth builds gradually rather than hitting all at once.

Does this contain tree nuts?

No. Date Sugar is made from whole dried dates, which are fruits, not nuts. This blend contains no tree nuts. If you have a severe allergy, always review the full ingredient list.

What is Date Sugar and why use it instead of brown sugar?

Date Sugar is made from whole dried dates that are finely ground. It adds deeper sweetness with caramel notes and helps create the rich crust that defines a great dry rub.

What proteins does this work best on?

Excellent on beef, lamb, chicken, and fish. Also outstanding on plantains, sweet potatoes, aubergine, and cauliflower.

How is this different from a standard BBQ dry rub?

Most BBQ rubs rely on brown sugar, paprika, garlic, and chili. This blend is built around Alligator Pepper and West African aromatics, creating a bolder, more layered flavor with floral heat and deeper complexity.

Can I use this as a wet rub or marinade?

Yes. Mix with a neutral oil such as sunflower or groundnut oil to form a paste. Ideal for proteins, fish, or vegetables. Marinate for 30 minutes or overnight for deeper flavor.

How much should I use?

Use generously for grilling. A good guide is 1 tablespoon per 250g / 8oz of protein. Use a lighter hand on fish and delicate vegetables.