Where do our favourite indigenous spices come from?

Nigerian food is known for its bold flavours, spice and savour. Long before the advent of bouillon cubes and processed seasonings, indigenous spices played a central role in our kitchens. From the rich umami flavour of ogiri and iru, to the fragrant notes of ehuru, these natural seasonings have not only enhanced taste but also provided nourishment and healing. For generations, they have served as both food and medicine, grounded in traditional knowledge passed down orally and in daily practice. 

It is crucial that we recognize the value of these indigenous spices. Preserving and promoting their use is vital for cultural heritage, food sustainability, health, and economic empowerment for local farmers and producers. This article explores the origins of select Nigerian indigenous spices, originating from seeds, pods, and roots, their journeys to our plates, and highlights the path forward for Nigeria to unlock their full potential.

Seeds

Seeds are embryonic plants, often encased in a protective outer layer, and form the foundation of much of Nigeria's umami and aroma. In their natural form, they range from small, hard kernels to larger, softer beans. Key examples include a) African locust bean, whose seeds are the source of iru (Yoruba) or ogiri okpei (Igbo), a fermented condiment), b) Melon Seeds (foundational to another type of ogiri often fermented into a paste), and c) African nutmeg, known as ehuru.

The journey of iru from forest to kitchen exemplifies this category. The African locust bean tree is native to tropical africa, its pods containing numerous dark brown seeds.  The process begins with harvesting these mature pods, typically by local communities. The seeds are then extracted and boiled for several hours, sometimes overnight, to soften them. After this, the seeds are dehulled, often with a peeling machine or by pounding with a mortar and pestle or feet and then washed to separate the husks and dirt. Subsequently, the clean, dehulled seeds are wrapped in leaves - often banana leaves - or sometimes cloth and left to ferment for approximately three to five days. This fermentation, driven by naturally occurring microorganisms, breaks down proteins and carbohydrates, developing iru's distinctive pungent aroma and rich umami flavor, with a taste comparable to aged miso cheese. Post-fermentation, iru is packaged into plastic bags or pressed into cakes or balls and sun-dried to extend its shelf life before being sold in local markets by individual processors, often women, contributing significantly to rural economies. Whilst nutritionally, they provide protein, healthy fats, and essential minerals like calcium and potassium, the production of iru is largely artisanal, facing numerous challenges. These include inconsistent quality due to uncontrolled fermentation, a lack of standardized hygienic practices, and limited access to modern processing and packaging technologies. These issues impact shelf life, market reach, and the overall economic value for producers. 

Pods

Pods are the fruit or seed casings of plants, and also contribute complex layers of flavor. They can be fleshy or dry and often contain multiple seeds. A prime indigenous example is the Aidan Fruit (Tetrapleura tetraptera), known as aridan in yoruba, oshosho in igbo, or ighimiaka in Edo. This striking four-winged pod is prized for both its aromatic and medicinal properties. The journey of aidan fruit from forest to kitchen typically begins with the harvesting of mature pods from the Tetrapleura tetraptera tree, a medium to large deciduous tree commonly found in West African rainforests and secondary forests. These trees are often wild-growing, necessitating foragers to identify and access them. The harvested pods are usually sun-dried, which concentrates their flavors and aids preservation, and can be used whole or broken into pieces. In traditional settings, the dried pods are simply sold as is in local markets. For culinary use, they are often crushed to release their aromatic pulp and glossy black seeds. Aidan fruit is commonly used in soups like banga soup, where it adds a unique sweet, bitter, and slightly sour complexity.

Beyond flavour, it’s highly valued in traditional medicine for its rich concentration of minerals (like potassium and calcium), combined with powerful plant compounds such as saponins and flavonoids. Studies have explored its potential in managing conditions like hypertension, diabetes, and even cancer, thanks to its antioxidant, antimicrobial, and anti-inflammatory properties.

Despite its benefits, the largely wild harvesting and minimal processing of aidan pods lead to inconsistent supply and quality. The absence of formal cultivation, standardized drying methods, and proper storage can result in significant post-harvest losses, limiting its commercial viability beyond local markets.

Roots and Spice Blends

Roots, the underground parts of plants, offer earthy depth and healing properties. Both can contain high concentrations of aromatic and medicinal compounds. While widely cultivated globally, indigenous varieties of ginger root (Zingiber officinale) have been used for centuries in Nigeria as both a spice and for its medicinal attributes. Although Yaji is a spice blend rather than a single botanical origin, it prominently features root-based spices like ginger. 

Yaji is a spice blend that hails from Northern Nigeria, rooted in Hausa culinary culture. The Hausa word "Yaji" itself translates to "hot one", a nod to its bold, spicy character. This distinctive spice blend is the essential seasoning for suya, the iconic  spicy, flame-grilled meat skewers often made from beef, goat, or chicken. Yaji possess a warmth that is both spicy and aromatic, with subtle nutty undertones and a deeply savory edge that elevates the grilled meat. Its warmth comes from a careful balance of ingredients, typically including  red chili peppers, black pepper, clove, groundnut powder, maggi seasoning, salt, and significantly, ginger. Each ingredient brings its own health edge: clove for its antioxidants, black pepper for digestion, ginger for anti-inflammatory effects, and red pepper for metabolism-boosting capsaicin.

The journey for the ginger component in Yaji begins with the cultivation and harvest of ginger rhizomes, which are then washed, peeled, and sun-dried or artificially dried to concentrate their pungent flavor. For Yaji, this dried ginger is ground into a powder before being combined with other ingredients,red chili peppers, black pepper, clove, groundnut powder, maggi seasoning and salt in specific ratios. The final Yaji blend is then sold as a powder in local markets, often by specialized vendors.

Challenges for ginger, and other similar spices, include traditional, labor-intensive harvesting methods, inadequate drying and storage facilities leading to spoilage, and a lack of standardized processing, all of which affect the quality and consistency of the final powdered product used in blends like Yaji. Also, the sodium and monosodium glutamate (MSG) content, contributed by salt and Maggi, can pose risks to individuals with hypertension or pre-existing cardiovascular concerns.

The Importance of Preserving and Promoting Indigenous Spices

The global spice market is booming, exemplified by India’s impressive US$ 3.89 billion in spice exports in 2023. India’s success can be attributed to concerted efforts, like the establishment of the Spices Board of India in 1987 under the ministry of commerce and industry. While Nigeria ranks 12th in spice exportation with $85.6 million in export, there’s immense untapped potential. Preserving and actively promoting Nigeria's indigenous spices goes beyond mere culinary interest; it is a matter of cultural heritage, economic empowerment, and public health.

To truly realize the benefits of our indigenous spices, a concerted effort is needed across several fronts. Firstly, regulation and standardization are paramount. The National Agency for Food and Drug Administration and Control (NAFDAC) should establish clear, culturally contextualized regulatory frameworks and guidelines for the mass production, processing, and registration of indigenous spices. Implementing stringent quality assurance measures at every stage of the value chain, from cultivation and harvesting to processing and packaging, is non-negotiable. This will ensure food safety standards are met, preserve the integrity of traditional methods, and build crucial consumer trust, both on local and global fronts. 

Secondly, significant research and development is required. Government bodies, universities, and private sector partners should invest in studying the properties, nutrient density, shelf life, and potential pharmaceutical applications of these spices. Such R&D can lead to improved processing techniques, better product development, and the opening of new market opportunities

Thirdly, robust farmer support and infrastructure are vital. This means providing local farmers and processors with training, resources, and access to modern processing technologies. Improving infrastructure for transportation and storage, along with developing effective packaging solutions, will extend shelf life and significantly reduce post-harvest losses. Fourthly, creating strong market linkages and promotion is essential. Connecting local producers with both domestic and international buyers, coupled with aggressive marketing campaigns, can raise consumer awareness about the unique flavors, health benefits, and cultural significance of Nigerian indigenous spices, fostering greater demand and appreciation. 

By taking these deliberate steps, Nigeria can safeguard its rich culinary heritage, unlock significant economic opportunities, and promote healthier lifestyles, ensuring that these aromatic treasures continue to enrich our lives for generations to come.