Dihe is the traditional Lake Chad form of spirulina (Arthrospira platensis), wild-harvested from natural alkaline ponds by the Kanembu women, sun-dried into flat cakes, then milled to powder. It is the oldest documented edible spirulina, and its provenance is what makes it a premium bulk ingredient.
Last updated: 2026.
What dihe is
Dihe is wild spirulina from the Lake Chad basin. The same microalga sold worldwide as spirulina, Arthrospira platensis, grows naturally in the alkaline ponds of the Kanem region, where it has been gathered and eaten for centuries. Rather than being cultivated in engineered tanks, it is harvested from the wild, which is the root of both its heritage and its premium positioning.
The tradition behind it
Dihe is gathered and prepared by the Kanembu women, who skim the spirulina from the ponds, sun-dry it in flat cakes, and break it down for use. This is widely considered the oldest continuous tradition of eating spirulina, predating modern cultivation by generations. The flat-cake form, dihe, is the traditional product, and milling it to powder is simply how it reaches modern formulators.
Why dihe is a premium bulk ingredient
Three things make dihe premium: its wild origin, its documentable heritage, and the testing that comes with it. The wild harvest and the named cooperative give brands a provenance story that cultivated commodity spirulina cannot match, and because it is wild-harvested, every batch is backed by an origin-water quality test alongside the standard safety panel. Provenance plus testing is what justifies the premium.
How brands use dihe
For supplement brands. Food-grade dihe as a capsule fill or single-ingredient powder with a heritage origin.
For functional food and beverage. As an ingredient in protein blends, smoothies, and food bars where the story adds shelf appeal.
For origin-led wellness brands. As a hero ingredient whose wild Lake Chad provenance is itself the marketing.
Sourcing dihe in bulk
Our dihe is wild-harvested by the Dihe Cooperative of Bol in the Kanem region of Lake Chad, with a 10 kg minimum and a per-batch certificate of analysis that includes an origin-water test. See how it fits the wider supply chain on our Chad sourcing page, and find specifications on our wholesale Lake Chad spirulina page.
Frequently asked questions
What is dihe?
Dihe is wild-harvested Lake Chad spirulina (Arthrospira platensis), traditionally sun-dried in flat cakes by the Kanembu women of the Kanem region. It is the oldest documented form of edible spirulina.
Is dihe the same as regular spirulina?
It is the same species, but wild-harvested from natural Lake Chad ponds rather than grown in tanks. That wild origin and its heritage are what set dihe apart from cultivated commodity spirulina.
Why is dihe considered premium?
Because of its wild origin, its documentable heritage, and the origin-water testing that accompanies each batch. Provenance and testing together justify the premium over cultivated spirulina.
Dihe is spirulina with a story that can be proven. Wild-harvested, heritage-rich, and origin-water tested, it gives a brand substance that tank-grown spirulina cannot. See specifications and tier pricing on our wholesale Lake Chad spirulina page.