Nigerian spices and their uses

 

Picture Credit: Pinterest

 By Halimat Sunmonu

Spices are aromatic flavorings from seeds, fruits, bark, rhizomes, and other plant parts which are used to season and preserve food. They’re sold in dried form, but the leaves can also be used.

Spices not only enhance the flavor, aroma, and color of food and beverages, but they can also protect from acute and chronic diseases.

Spices and herbs possess antioxidant, anti-inflammatory, and glucose- and cholesterol-lowering activities as well as properties that affect cognition and mood.

It can be so confusing to decide what spices are best for food and how to combine them. You might even think that the only spices we have are curry and thyme, but in this article, I have brought you some common spices available in Nigeria.

1. LOCUST BEANS

A pungent-smelling fermented salty condiment. Made from carob seeds and sold whole, dried or ground / powdered. Excellent for all manners of traditional soups and stews. It is very good for creating bold flavours in Nigerian foods.

2. SCENT LEAVES

A sweet-smelling herb used mainly for its aroma and assumed medicinal value. Sold fresh or dried. Excellent for soups and stews. My mom uses this for vegetables and it elevates the taste.

3. GROUND DRIED CRAYFISH

Powdered dried crayfish is used to create a distinct traditional taste and flavour in soups and stews. Sold as whole dried crayfish or in ground/powder form.

Excellent for traditional soups such as egusi, ogbonna, okro. It can also be used to prepare native rice, native spaghetti, palm oil rice and beans. Use in any savoury dish for a depth of flavours and taste.

4. IYERE

This belongs to the same family as black peppercorns. It has a hot taste and quite a fragrant aroma and flavour. Sold whole. Excellent for spicing soups and stews up. The ground / powdered form is used to make suya spice. It can also be used for preparation of zobo and moi-moi.

5. GARLIC

Garlic is a part of the onion family. It is known for its strong pungent flavour and believed to have medicinal properties. Sold in bulbs/cloves or dried and powdered. Blended with other ingredients to make soups and stews and marinades. It can also be used in traditional medicine.

6. GINGER

A fibrous woody culinary tuber. Has a very high nutritional profile and is used for its fiery taste (peppery) and flavour. Available in fresh or dried powdered/ground form. Used in soups, stews, and marinades. Used to brew ginger tea or zobo).

7. EHURU (African nutmeg, Jamaican nutmeg)

A very aromatic seed used as a spice added to soups. Sold whole or dried and ground into powder. Used in pepper soup and banga soup. Can also be used in other traditional soups. Best to use by roasting first before grinding. This is a very useful ingredient in baking cakes and pastries.

These are some of the common spices available in Nigeria, and they can be used to create bold flavours in food so, give curry and thyme a break.