Dried Pentadiplandra Brazzeana Roots | Brazzein Plant (Oubli) | Wild Harvested

Meet the Root of Oubli — Pentadiplandra Brazzeana

Beneath the same wild climbing shrub that produces one of Africa’s rarest fruits lies something equally remarkable — the root of Pentadiplandra brazzeana. Known locally across regions of Cameroon, Gabon, and the Congo Basin, the root has been gathered and used by forest communities for generations, entirely separate from the fruit growing above ground. While the fruit has drawn attention from food scientists interested in brazzein, the root has its own long history of traditional use that predates any modern scientific interest.

This is not a cultivated crop. Pentadiplandra brazzeana grows wild in dense, humid rainforest — and its roots are extracted by hand, deep within forest regions that see little outside contact. Supply is genuinely limited, and what reaches you has made a considerable journey to get here.

What Are Oubli Roots and Where Do They Come From?

Pentadiplandra brazzeana is a climbing shrub that grows across the humid lowland rainforests of Central and West Africa. The plant anchors itself through a robust root system that spreads through the dense forest floor, drawing nutrients from some of the most biodiverse soil on earth. The roots are typically thick, fibrous, and woody — with a distinctive appearance and aroma that sets them apart from more commonly traded botanical roots.

The plant belongs to the monotypic family Pentadiplandraceae, meaning it is the only species in its entire botanical family, with no close relatives anywhere in the plant kingdom. This makes every part of it — fruit, seed, pod, and root — genuinely rare in a botanical sense, not simply in terms of market availability.

How Are the Roots Extracted and Prepared?

Extracting the roots of Pentadiplandra brazzeana is an entirely manual process, carried out by experienced foragers who have worked with the plant for years. The roots are carefully dug from the forest floor by hand, taking care to preserve the surrounding plant and allow regeneration — sustainable harvesting is essential when working with a wild species that cannot simply be replanted at scale.

Once extracted, the roots are cleaned to remove soil and debris, then cut into manageable pieces and air-dried slowly under natural conditions. This low-heat, traditional drying method removes moisture gradually while preserving the structural integrity and natural compounds within the root. The result is a firm, dried root piece that is stable for storage and suitable for international shipping.

No chemical treatments, preservatives, or artificial drying agents are used. What you receive is as close to the source as it is possible to get.

Traditional Use — A Root With Deep Roots

Long before Pentadiplandra brazzeana became a subject of scientific curiosity, its root was firmly embedded in the everyday life of communities across Central and West Africa.

It is worth noting that Pentadiplandra brazzeana root is often mistakenly referred to as African licorice root — likely due to its appearance and the superficially similar woody, fibrous quality of the dried root. However, it is an entirely different plant with no botanical relation to true licorice (Glycyrrhiza glabra ) whatsoever. The name has stuck in some trading circles, which can cause confusion — if you have come across it under that name, this is the same root.

It is a preparation that is deeply familiar within its home region and almost entirely unknown beyond it. Outside of the rainforest communities where this knowledge lives, the root remains one of the most obscure botanicals on earth — used comfortably by those who grew up with it, and a genuine discovery for everyone else.

We make no medical claims about this product. It is sold strictly as a dried botanical root.

Aroma Profile of Pentadiplandra Brazzeana Root

The root of Pentadiplandra brazzeana has a sensory character entirely distinct from the fruit — and despite the common misnomer, it does not smell like licorice.  The dried root carries a woody, resinous aroma — slightly smoky, with a faint mineral quality that speaks to the dense forest floor it comes from.

For those accustomed to more familiar roots such as liquorice root, dandelion root, or burdock, this will feel simultaneously familiar in form and entirely foreign in character.