Fermented seasoning

Iru

Fermented locust beans

Parkia biglobosa

Fermented locust beans that contribute a powerful savoury aroma and depth to many dishes.

Editorially reviewed

Dawadawa, a related fermented locust-bean seasoning / Wikimedia Commons / CC BY-SA 4.0

Ingredient record

Names & identity

Names can vary by language, market and region. Only reviewed names are displayed here.

Nigerian/common name	Iru
English/common name	Fermented locust beans
Botanical name	Parkia biglobosa
YorubaSouth-western Nigeria	IruThe form and fermentation style vary between products.
Also known as	Locust bean seasoning

What is Iru?

Iru is a fermented seasoning made from African locust bean seeds, commonly linked with Parkia biglobosa. Fermentation creates its assertive aroma and deep savoury taste. It is a seasoning ingredient, not a dry spice.

Flavour & identification

What does it taste like?

Deeply savoury and umami-rich

Aroma

Strong and fermented

What does it look like?

Iru may be sold as separate dark brown beans, a softer mass or a packaged product. Salt, moisture and texture vary by producer.

Using Iru in Nigerian cooking

How is it used?

Add a small amount during cooking so its flavour can disperse through the dish.

Which dishes use it?

Efo riro
Egusi soup
Ogbono soup
Stews and vegetable soups

How do you prepare it?

Rinse if appropriate for the product, then add during cooking so the flavour spreads through the dish. Follow packaging guidance for prepared products.

How much should you use?

Begin with a small spoonful. Fermentation strength and salt vary widely.

Buying, storing & substituting

How to store it

Follow the producer's guidance; keep fresh products chilled where appropriate.

Possible substitutes

Dawadawa is closely related as a fermented locust-bean seasoning, but regional styles and processing can differ. Miso adds umami but is not culturally or botanically equivalent.

Supporting research

Ingredient research

Preclinical or nutritional evidence only

Analyses of fermented Parkia biglobosa seeds report protein, fat and amino acids, while fermentation can reduce some antinutritional factors. Composition varies by seed, process and producer, and nutrient analysis is not proof of disease prevention. Research reviews also identify substantial gaps in the available composition data.

Not medical advice. Traditional use is not the same as clinical evidence. This ingredient is not presented as a treatment, cure or way to prevent disease.

How we assess ingredient research →

Sources & further reading

Reviewed by Nigerian Spices editorial desk, 27 August 2026.

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