West African Uda spice. As a spice, the whole fruit (pod) is used, as the hull of the fruit lends an aromatic note (with the laste being described as an admixture of cubeb pepper and nutmeg with overtones of resin) whilst the seeds lend pungency (the are also quite bitter). Typically the dreed fruit is lightly crushed before being tied in a bouquet garni and added to West African soups (stews). In Senegal, the spice is often sold smoked in markets as poivre de Senegal (French for Senegal pepper); the whole green fruit is smoked, giving the spice a sticky consistency, and when pounded in a pestle and mortar it makes a spice paste. West Africa Uda spice hwentia grain of selim xylopia spice aethiopica uda seed, African food. 8Solution Vibrant & Fun Shopping... Stay Beautiful!
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