Seed spice
Alligator Pepper
A pungent, aromatic seed spice used in cooking and in cultural contexts across parts of Nigeria.
Open field noteA living field guide to Nigerian flavour
Know the ingredient.
Understand the story.
Explore the spices, peppers, fermented seasonings and aromatic leaves that give Nigerian cooking its remarkable depth.
Ingredients pictured for atmosphere; individual field notes identify each record.Start with the essentials
Spices worth knowing
Pepper
Ata Rodo
A fresh hot pepper central to many Nigerian stews, sauces and soups.
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Spice blend
Banga Spice
A family of aromatic spice blends associated with palm-fruit soups and stews.
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Seed spice
Ehuru
A fragrant seed spice commonly described as African nutmeg and used in soups and spice blends.
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Fermented seasoning
Iru
Fermented locust beans that contribute a powerful savoury aroma and depth to many dishes.
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Leaf and herb
Scent Leaf
A highly aromatic leaf used fresh in soups, sauces and pepper dishes.
Open field noteHealth research, without the hype
What has been studied?
Browse research topics, compare the strength of evidence and follow every source. We separate traditional use, food composition, laboratory findings and human studies—because they do not mean the same thing.
Explore health research5 field notesBlood sugar & metabolic research↗5 field notesInflammation & oxidative-stress research↗3 field notesNutrition & food composition↗2 field notesHeart & circulation research↗
Important: this is general food information, not medical advice. Never replace prescribed treatment with a spice, herb or supplement.
Beyond a list of names
Flavour carries memory.
Ingredients arrive with language, geography, technique and ceremony. This project treats those contexts as part of the record—not decoration around it.
Our catalogue makes uncertainty visible, keeps source notes close to claims, and leaves space for cooks, growers and researchers to deepen each entry.
How this project works