Exploring Northern Nigeria's Spice and Condiment Culture
DOI: https://doi.org/10.33003/jobasr-2023-v1i1-19
Bello Oluwasesan M.
Abiodun B. Ogbesejana.
Abdulrahman Balkisu.
Areguamen Isaac O.
Segun S. Adeola.
Suleiman Sani.
Hamisu Aliyu.
Sale Shukurana Damaga.
Ahamefula A. Ahuchaogu.
Abstract
Northern Nigerians have a unique viewpoint on spices and condiments that is
influenced by their traditional, cultural, and medicinal views. The use of spices
and condiments is greatly impacted by the diverse ethnic backgrounds of the
region's culinary traditions, including the Fulani and Hausa tribes. Together with
their ethnomedicinal qualities, these spices varied functional phytochemicals
(such as flavonoids, dietary fibers, polyphenols, and vitamins) and mineral
constituents demonstrate their multifarious role in traditional medicine and
culinary practices, enhancing the general health of the local populace. In addition
to their function as macro- and micronutrients, they are recognized as essential
resources for conveying a wide range of biological attributes and medicinal
properties. However, modern issues and trends like urbanization, changing
agricultural methods, and socioeconomic dynamics have an impact on how spices
and condiments are produced, traded, and used, which in turn shapes regional
culinary customs and dietary habits. To fully appreciate the rich cultural legacy
and culinary traditions of Northern Nigeria, one must comprehend the diverse
roles that spices and condiments play in the region which is what this review
intends to convey.
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