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Please be advised: You should always consult with your doctor before making any changes to your diet!!
African Orchid Nutmeg
(Monodora myristica) Also called calabash nutmeg
African Nutmeg is a tropical tree of the family Annonaceae or custard apple family. The tree grows naturally in the West African rainforests and has large orchid-like flowers. Due to the slave trade in the 18th century, the tree was introduced to the Caribbean islands where it was established and become known as Jamaican nutmeg.
It has an intriguing nutmeg-like flavour though slightly spicier in taste and makes a great addition to many sweet dishes, cakes and rice puddings. Traditionally it is ground and used as a seasoning but can also be grated like nutmeg. In Nigeria the shelled seed of the fruit, known as 'Ehuru' is sold as a spice, this is more pungent than the whole fruit and tends to be used more with meat dishes though it can also be grated and substituted for nutmeg in sweet dishes. Available both as shelled and whole nuts.
The stem bark is used in the treatments of hemorrhoids, stomach ache, fever pains and eye diseases, while the seeds are used in treating headache and hypertension in Central African Republic, and as post-partum tonic in Eastern Nigeria.
African Nutmeg is a tropical tree of the family Annonaceae or custard apple family. The tree grows naturally in the West African rainforests and has large orchid-like flowers. Due to the slave trade in the 18th century, the tree was introduced to the Caribbean islands where it was established and become known as Jamaican nutmeg.
It has an intriguing nutmeg-like flavour though slightly spicier in taste and makes a great addition to many sweet dishes, cakes and rice puddings. Traditionally it is ground and used as a seasoning but can also be grated like nutmeg. In Nigeria the shelled seed of the fruit, known as 'Ehuru' is sold as a spice, this is more pungent than the whole fruit and tends to be used more with meat dishes though it can also be grated and substituted for nutmeg in sweet dishes. Available both as shelled and whole nuts.
The stem bark is used in the treatments of hemorrhoids, stomach ache, fever pains and eye diseases, while the seeds are used in treating headache and hypertension in Central African Republic, and as post-partum tonic in Eastern Nigeria.
African Pepper Fruit
(Dennettia Tripetala)
Pepper fruit is a tropical fruit dominant in West Africa and is a kind of berry that could be found in most parts of Nigeria.
Pepper fruit is a pungent, spicy ‘fruit’ with a “sweet” taste and refreshing fragrance. The flavour of the whole fruit is complex, hard to describe, not quite citrus, somewhat blossomy…as peaches, fruity in a savoury, tomatoey way. Bite into the fruit and you’ll get mint and menthol as in grains of paradise, a bit of heat as in fresh green chilies and that familiar citrusness that’s inherent in kumquats.
Pepper fruit is rich in Antioxidants. In many parts of Nigeria and other local areas where it is grown, The fruit, leaves and root of pepper tree are medicinal in such a way that they can be used to treat stomach upset, stubborn worms and other gastrointestinal issues; help treat convulsion; Postpartum tonic for nursing mothers and to aid with uterus contraction.
Pepper fruit is a tropical fruit dominant in West Africa and is a kind of berry that could be found in most parts of Nigeria.
Pepper fruit is a pungent, spicy ‘fruit’ with a “sweet” taste and refreshing fragrance. The flavour of the whole fruit is complex, hard to describe, not quite citrus, somewhat blossomy…as peaches, fruity in a savoury, tomatoey way. Bite into the fruit and you’ll get mint and menthol as in grains of paradise, a bit of heat as in fresh green chilies and that familiar citrusness that’s inherent in kumquats.
Pepper fruit is rich in Antioxidants. In many parts of Nigeria and other local areas where it is grown, The fruit, leaves and root of pepper tree are medicinal in such a way that they can be used to treat stomach upset, stubborn worms and other gastrointestinal issues; help treat convulsion; Postpartum tonic for nursing mothers and to aid with uterus contraction.
Cardamom Black
(Amomum subulatum) Also known as Alcha, Badi Elaichi, Kali Elaichi
A perennial herbaceous plant in the family Zingiberaceae. It is native to the eastern Himalayas and mostly cultivated in Eastern Nepal, Sikkim, and parts of Darjeeling district in West Bengal of India, and southern Bhutan. Both forms of cardamom are used as flavourings and cooking spices in both food and drink, and as a medicine. Although known as black, the colour is a deep shade of brown.
Not only do green and black cardamom belong to different plants but have a completely different taste & appearance.
It has a distinctly more smoky woody, though not bitter, aroma, with a coolness some consider similar to mint. Black cardamom is largely used in savory Indian dishes ranging from curries, stews, daals (lentil dishes), and pilafs. In China, the pods are used for jin-jin braised meat dishes and in Vietnam, they are used as an ingredient in pho noodle soup. It is also often used in baking in the Nordic countries. In Asia, both types of cardamom are widely used in both sweet and savory dishes.
The perfect match for your next slow-cooked meat stew.
Consuming black cardamom helps in various health issues like digestive disorders & stomach ulcers. It also keeps stomach acids under control, improves appetite and helps in maintaining good heart health.
A perennial herbaceous plant in the family Zingiberaceae. It is native to the eastern Himalayas and mostly cultivated in Eastern Nepal, Sikkim, and parts of Darjeeling district in West Bengal of India, and southern Bhutan. Both forms of cardamom are used as flavourings and cooking spices in both food and drink, and as a medicine. Although known as black, the colour is a deep shade of brown.
Not only do green and black cardamom belong to different plants but have a completely different taste & appearance.
It has a distinctly more smoky woody, though not bitter, aroma, with a coolness some consider similar to mint. Black cardamom is largely used in savory Indian dishes ranging from curries, stews, daals (lentil dishes), and pilafs. In China, the pods are used for jin-jin braised meat dishes and in Vietnam, they are used as an ingredient in pho noodle soup. It is also often used in baking in the Nordic countries. In Asia, both types of cardamom are widely used in both sweet and savory dishes.
The perfect match for your next slow-cooked meat stew.
Consuming black cardamom helps in various health issues like digestive disorders & stomach ulcers. It also keeps stomach acids under control, improves appetite and helps in maintaining good heart health.
Cardamom Mbongo
(Aframomum danielli, A. citratum or A. exscapum) Also known as mbongo spice, Cameroon Cardamom, African Cardamom.
Mbongo is the common ancestor of the Sawa peoples of Cameroon according to their oral traditions.
Mbongô cardamom comes from West Africa. It is a close relative of grains of paradise (Aframomum melegueta). However, unlike grains of paradise which are generally sold as only the seeds of the plant, Mbongo Cardamom is sold as the entire pod containing the seeds.
Even in West Africa, the spice is an expensive spice and thus used sparingly.
According to me, this is one of the world's most special cardamoms, when grinding the seeds it's floral aroma let you think of Roses and dream of the most delicious desert!
You can try in tea, coffee, gin infusions or use it over yoghurt, ice cream, in desert or baking.
Often, a single whole pod is pounded in a pestle and mortar before half of it is added (along with black pepper) to add both pungency and a spicy aroma to classic West African soups (stews) or boiled rice. Mbongô cardamom is also used in the famous Cameroon dish, Mbongô tchòbi (fish in black sauce). The spice can also be substituted in any recipe using grains of paradise or black cardamom to provide a hotter and more pungent flavour.
Use in rubs or add to soups & stews.
Traditionally used as a laxative, anti-parasitic and to fight other microbial infections.
Mbongo is the common ancestor of the Sawa peoples of Cameroon according to their oral traditions.
Mbongô cardamom comes from West Africa. It is a close relative of grains of paradise (Aframomum melegueta). However, unlike grains of paradise which are generally sold as only the seeds of the plant, Mbongo Cardamom is sold as the entire pod containing the seeds.
Even in West Africa, the spice is an expensive spice and thus used sparingly.
According to me, this is one of the world's most special cardamoms, when grinding the seeds it's floral aroma let you think of Roses and dream of the most delicious desert!
You can try in tea, coffee, gin infusions or use it over yoghurt, ice cream, in desert or baking.
Often, a single whole pod is pounded in a pestle and mortar before half of it is added (along with black pepper) to add both pungency and a spicy aroma to classic West African soups (stews) or boiled rice. Mbongô cardamom is also used in the famous Cameroon dish, Mbongô tchòbi (fish in black sauce). The spice can also be substituted in any recipe using grains of paradise or black cardamom to provide a hotter and more pungent flavour.
Use in rubs or add to soups & stews.
Traditionally used as a laxative, anti-parasitic and to fight other microbial infections.
Cardamom Ethiopian
(Aframomum corrorima) Also known as Korarima.
Also known as False Cardamom or Korarima Cardamom
and is obtained from the seeds of a flowering plant that is
part of the ginger family.
The after taste
is hot but mellow, but with a bitter undertone. It is a feature
of Ethiopian and Eritrean cuisines and is an ingredient in
Berbere spice mix, mitmita, awaze, various stews and also
used to flavour coffee. Korarima has an intensely strong
smoky flavor and needs to be crushed or ground before put
to use.
Its flavor is comparable to that of the closely related green
cardamom.
In Ethiopian herbal medicine, the seeds are used as a tonic,
carminative, and laxative.
Also known as False Cardamom or Korarima Cardamom
and is obtained from the seeds of a flowering plant that is
part of the ginger family.
The after taste
is hot but mellow, but with a bitter undertone. It is a feature
of Ethiopian and Eritrean cuisines and is an ingredient in
Berbere spice mix, mitmita, awaze, various stews and also
used to flavour coffee. Korarima has an intensely strong
smoky flavor and needs to be crushed or ground before put
to use.
Its flavor is comparable to that of the closely related green
cardamom.
In Ethiopian herbal medicine, the seeds are used as a tonic,
carminative, and laxative.