Flavour worth remembering for those brave enough to try.

Our blends are rooted in the Niger Delta, handpicked in small batches, and made with the same care as the women who never needed measuring cups.

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Grown slow. Blended fresh. Shared with care.

The land, the people, the food that’s where it all begins. Our blends come from recipes passed down through kitchens, not corporations. From the farms in Warri to your home, we’re just here to keep the flavour honest and the spirit alive. No fluff, just spice that makes you feel something.

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Chef Nylah Spices

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Essentials for Every Kitchen

Just a few of the blends that folks keep reaching for whether it‘s weekend soup or everyday rice. Real ingredients. Big taste. Nothing extra.

Chili Pepper Spice

Chef Nylah’s Chili Powder (Ogolo) is in powder form. This clean, intense blend of ground chili an...

$15

Banga Spice

Ancestral blend for Banga soup with deep, smoky flavor and forest-rich bitterness.

$15

Lemon Grass Salt

Two ingredients, endless flavor. A citrus-infused salt that adds clean, herbal brightness to meal...

$15

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Real flavour happens when spice hits fire then memory follows.

We blend with that moment in mind. A sizzle of oil, a cloud of aroma, the hush that falls when taste lands just right. Want the back-story? Step into our kitchen for a minute.

Visit the Kitchen Story

Good spice starts with good hands. Here’s ours at work, every step of the way.

I cook for my Lebanese/Nigerian household. These blends help me hold down both sides of our kitchen.

Miriam K., New York

I bought this out of curiosity. I reordered because the chili powder is the only one I use now. Rich, bright, alive. I think I'll be ready to explore the rest soon.

Luis G., Miami

It's the closest I've come to my grandma's Peppersoup since she passed. No joke.

Ugochi O., Atlanta

I didn't grow up on Suya, but now I crave it weekly. This blend made me feel connected to something real.

Priya M., Queens

I'm Chinese-American. Never had Banga in my life. But this... this made me sit down and learn the dish from scratch.

Lina Z., San Francisco

I used to call my aunt in Warri just to ask what to mix for Banga. Now I don't have to. Chef Nylah got it right.

Chinonso A., Houston

The moment I opened the jar, I smelled home. You don't fake that kind of depth. This ain't grocery store spice.

Amara E., London

I'm Jamaican. Suya wasn't something I grew up with — but trust me, the heat and the smoke? It's family now.

Andre R., Toronto

I cook for my Lebanese/Nigerian household. These blends help me hold down both sides of our kitchen.

Miriam K., New York

I bought this out of curiosity. I reordered because the chili powder is the only one I use now. Rich, bright, alive. I think I'll be ready to explore the rest soon.

Luis G., Miami