What is uziza?




Uziza is a popular spice in Nigeria’s Eastern region.

It’s a medicinal herb with a long history of use in African traditional medicine.

Uziza is the Igbo name for the plant Piper guineense, which is scientifically known as Piper guineense which is also known as West African black pepper

This spice is also well known in the Western part of Nigeria and used for many medicinal treatments. It is known in Youba language as IYERE

The Ghanians call it Ashanti pepper

Uziza soup is a popular dish in Nigeria’s eastern region. Palm nuts are frequently used in the preparation (Banga).

Uziza is an organic spice that can be found in both #afiaefere #Ofensala and #Peppersoup

When making Pepper soup, Afia Efere, Nsala soup, egusi soup, ogbono soup, and other similar dishes. Uziza seed or leaf, also known as Odusa/Etinkeni, is one of the most crucial ingredients on your list.

Because it is a hot spice with a unique flavor and aroma. It can also be used in other delicacies…It is very crucial to know how much to use and we should always keep that in mind.

Both the leaves and seeds are very useful in making some delicacies especially for soups and pepper soup.

 

Uziza, is a black pepper cousin. When compared to the common black pepper we use in our cooking, uziza has a more herbaceous flavor. What’s more, this African plant not only produces spices in the form of fruits and seeds but also has health-promoting leaves.

Uziza is an African plant that has two parts that are used: the LEAVES and the SEED (berries). The spicy leaves are pale green while fresh, darker green when frozen, dried, or powdered, and have a peppery flavor.

Soups are made with both the seeds and leaves. The leaves are used whole or crushed. Normally, the fresh leaves are washed and shredded before use while the seeds are pounded or blended before use as spice

Fresh leaves are available frozen in North America and food stores but it’s grown in Nigeria and other West African countries

Uziza has a lot of nutritional values among which are:

§     Protein

§     Dietary fiber

§     Alkaloids

§     Glycosides

§     Flavonoids

§     Essential oils

§     Tannins

§     Saponins

§     Phenols

 

The chemical piperine, which gives the leaves their flavoring taste, is found in 5–8% of the leaves.

They also contain a lot of beta-caryophyllene, an anti-inflammatory compound.

It also includes significant levels of myristicin, elemicin, safrole, and dillapiol, as well as a small quantity of apiole, all of which are health-promoting compounds.

 

This spice has so many health benefits

§     Fertility treatment

§     Anti-cancer

§     Treats intestinal disorders.

§     Lower cholesterol

§     Treat rheumatism

§     lowers blood sugar/good for diabetic

§     hypertension

§     lowers blood pressure/prevent

§     Aid postpartum recovery

§     Improve appetite

§     Treat dysentery/diarrhea

§     Ease indigestion

§     Natural insecticides/repels insects

§     Lose weight

§     Pain relieves

§     Treats constipation

§     Improves fertility especially ovulation

§     Relieves stomach pain

 

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