Soup Thickener
Achi
A seed-derived Nigerian soup thickener commonly identified in food-science studies as Brachystegia eurycoma.
Explore AchiA structured Nigerian flavour reference
The Nigerian Spice Index A–Z
Explore 76 ingredients and seasonings
The Nigerian Spice Index documents the spices, herbs, peppers, leaves, fermented seasonings, flavouring ingredients and blends used across Nigerian cooking.
36 ingredient records
Alphabetical by default
Seed spice
Alligator Pepper
Aromatic • Peppery · Medium heat
A pungent, aromatic seed spice used in cooking and in cultural contexts across parts of Nigeria.
Explore Alligator Pepper
Fresh Pepper
Ata Rodo
Hot pepper
Fruity • Hot · Very hot heat
A fresh hot pepper central to many Nigerian stews, sauces and soups.
Also known as: Ata rodo
Explore Ata Rodo
Fresh Pepper
Ata Wewe
Hot
A small hot-pepper category used for concentrated heat in Nigerian cooking.
Explore Ata Wewe
Leaf
Atama
A regional Nigerian leaf ingredient recorded for further source-led documentation.
Explore Atama
Aromatic
Atapata
A regional ingredient name retained as a research-first Index record.
Explore Atapata
Leaf
Bitter Leaf
Bitter leaf
Bitter
A deliberately bitter Nigerian soup leaf, widely documented under the older botanical name Vernonia amygdalina.
Explore Bitter Leaf
Dried Pepper
Cameroon Pepper
Hot • Smoky · Very hot heat
A very hot dried pepper seasoning valued for its concentrated, often smoky character.
Explore Cameroon Pepper
Seafood Seasoning
Crayfish
Savoury
Dried crayfish used whole or ground to add concentrated seafood savouriness to soups, stews and sauces.
Explore Crayfish
Fermented seasoning
Dawadawa
Fermented • Savoury
A fermented savoury seasoning name used in West African foodways; product identity and naming can vary by place.
Explore Dawadawa
Seed spice
Ehuru
African nutmeg
Aromatic • Warming
A fragrant seed spice commonly described as African nutmeg and used in soups and spice blends.
Also known as: Ehuru
Explore Ehuru
Aromatic
Gbafilo
Gbafilo is a Nigerian soup ingredient used for body and texture. Explore its English identity, appearance, preparation and research notes.
Explore Gbafilo
Other Culinary Flavouring
Groundnut
Nutty • Savoury
Groundnuts used as a culinary nut and as a base or component in Nigerian seasonings and dishes.
Explore Groundnut
Fermented seasoning
Iru
Fermented locust beans
Fermented • Savoury
Fermented locust beans that contribute a powerful savoury aroma and depth to many dishes.
Also known as: Iru
Explore Iru
Aromatic Herb
Lemongrass
Citrusy • Herbal
A citrus-scented aromatic herb used in infusions, broths and contemporary Nigerian cooking.
Explore Lemongrass
Leaf
Moringa Leaf
Moringa leaves used as a culinary leafy ingredient in fresh or dried form.
Explore Moringa Leaf
Aromatic
Oburunbebe
A named regional aromatic retained in the Index as a high-priority research record.
Explore Oburunbebe
Soup Thickener
Ofor
A Nigerian soup-thickening flour often identified in food studies as seed from Detarium microcarpum.
Explore Ofor
Fermented seasoning
Ogiri
Fermented • Savoury
Ogiri is a fermented Nigerian seasoning category, not one fixed ingredient. Compare its forms, aroma, uses and differences from iru.
Explore Ogiri
Fermented seasoning
Ogiri Ugba
A specifically named fermented seasoning record kept separate while its identity and regional usage are researched.
Explore Ogiri Ugba
Leaf
Okazi
African jointfir leaf
A firm leafy ingredient used in Nigerian soups, commonly associated with Gnetum species and also sold as ukazi.
Explore Okazi
Fermented seasoning
Okpei
A named fermented seasoning included for careful documentation of its raw material, naming and regional use.
Explore Okpei
Aromatic
Pasakori
A regional ingredient name retained as a high-priority research record.
Explore PasakoriNew to Nigerian ingredients? The editorial guide explains peppers, leaves, fermented seasonings and traditional blends.
Read the Nigerian spices guide →