Djindja France
Ships orders within 6 to 10 days
Minimum order €100
All brands in one minimum checkout of €300.00 and always shipping free
- Since 2024
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The History of Djindja
Bissap (Hibiscus Sabdariffa) and ginger, two culinary treasures, are the fruit of artisanal cultivation processes, offering high-end products that are beneficial for health.
Bissap: The bissap flowers, harvested by hand, are dried in the sun to release their intense red color and tangy flavor.
Ginger: Ginger rhizome, planted in fertile soil, thrives under the sun. After 8 to 10 months, the rhizomes are harvested by hand, offering their tangy and aromatic flavor.
I created the Djindja brand in 2019 following an initial catering activity. Faced with strong demand from restaurants and hotels, I decided to market my products. Coming from fair trade, they come to me from local producers that I have known since my childhood in Cameroon.
Local producers, from family farms, are fairly paid in accordance with fair trade for their conscientious work.
Once harvested, these precious ingredients are transported to my workshop in Switzerland, where they are transformed according to a strict and rigorous process.
From the field to your glass, these two spices, symbols of know-how and tradition, offer you a unique taste journey and a valuable contribution to your well-being.
Paulin.
Bissap (Hibiscus Sabdariffa) and ginger, two culinary treasures, are the fruit of artisanal cultivation processes, offering high-end products that are beneficial for health.
Bissap: The bissap flowers, harvested by hand, are dried in the sun to release their intense red color and tangy flavor.
Ginger: Ginger rhizome, planted in fertile soil, thrives under the sun. After 8 to 10 months, the rhizomes are harvested by hand, offering their tangy and aromatic flavor.
I created the Djindja brand in 2019 following an initial catering activity. Faced with strong demand from restaurants and hotels, I decided to market my products. Coming from fair trade, they come to me from local producers that I have known since my childhood in Cameroon.
Local producers, from family farms, are fairly paid in accordance with fair trade for their conscientious work.
Once harvested, these precious ingredients are transported to my workshop in Switzerland, where they are transformed according to a strict and rigorous process.
From the field to your glass, these two spices, symbols of know-how and tradition, offer you a unique taste journey and a valuable contribution to your well-being.
Paulin.
