Natural spices are aromatic plant-based compounds primarily used to enhance the flavour of food. They are typically derived from the parts of plants that are richest in flavour, such as seeds, fruits, stems, leaves, roots, or bark. Historically, they have served to preserve food by altering its appearance and scent, as well as acting as additives to enrich aroma and taste.
In ancient times, spices were also employed in embalming to preserve deceased bodies. In Ghana, mixed powdered spices are commonly used to season grilled meats such as chevon, chicken, guinea fowl, suya (dried smoked meat), pork, and others(Akinloye et al., 2020). These spices are typically prepared manually and sold to the public at various lorry terminals, roadside stalls, or by itinerant vendors.
Spices have long been associated with medicine, religion, tradition, and even magic. The use and trade of spices date back to prehistoric times, with Asian countries, especially India and China, being well-known for their continued use of spices in cooking. In recent years, the oils and extracts of spices have attracted considerable attention and are being extensively researched for their potential as antimicrobial agents, which could play a significant role in food preservation and the management of microbial diseases in humans. Several in vitro and in vivo studies have demonstrated that various spices can act as antioxidants, digestive aids, and agents that help lower lipid levels (Chinelo C. et al., 2018).
Spices contain essential nutrients, including minerals and vitamins that are necessary for the body's growth and maintenance, and may help mitigate the effects of certain nutrient deficiencies. Although minerals make up only 4–6% of the human body, they are crucial for the body’s structure, cellular functions, metabolism, and the regulation of water and acid-base balance.
Adequate intake of minerals like sodium, potassium, magnesium, calcium, manganese, copper, and zinc can potentially lower the risk of cardiovascular and other diseases. Major minerals, which are needed in amounts greater than 100 mg per day, include calcium, phosphorus, magnesium, sulfur, potassium, chloride, and sodium. In contrast, trace minerals such as zinc, iron, silicon, manganese, copper, fluoride, iodine, and chromium are required in much smaller quantities (less than 100 mg per day) and make up less than 0.01% of body weight (Woode et al., 2016).
UNICEF has estimated that up to a third of the global population fails to reach their physical and intellectual potential due to vitamin and mineral deficiencies. Iron deficiency, in particular, hinders intellectual development in young children and is contributing to a decline in national IQ levels. This, along with the rising reports of malnutrition in various regions worldwide, highlights the importance of ensuring that every component of the human diet provides essential nutrients for the body's maintenance. It is crucial to carefully assess both the nutritional and anti-nutritional aspects of every dietary ingredient (Daniel and Milverton, 2024).
In Ghana, spices are an integral part of the local diet. Commonly used spices include Xylopia aethiopica (known as "Hwentia"), Piper guineense (referred to as "Soro wisa"), Monodora myristica (commonly called "nutmeg," "kotokorawa," or "awerewa"), Aframomum melegueta (known as "Fem wisa"), and Parkia biglobosa (called African locust beans or "Dawadawa"). These spices are essential ingredients in many Ghanaian dishes. Therefore their health benefits need to be assessed.
Xylopia aethiopica (commonly referred to as "Hwentia")
The plant is a slender, tall, evergreen, aromatic tree found in Ghana, the Democratic Republic of Congo, Ethiopia, Nigeria, Senegal, and Uganda. The fruit is widely known as African pepper and locally referred to as Hwentia (Twi), Tso (Ewe), and Soo (Ga). In Ghanaian traditional medicine, the fruit extract is utilized to treat cough, rheumatism, lumbago, headache, neuralgia, and colic pain. Hwentia is effective in alleviating respiratory issues such as pneumonia, bronchitis, and asthma. It is also beneficial for treating infectious ailments like cough, flu, and cold.
The fruit of Xylopia aethiopica contains kauranes, a class of diterpenes, specifically kaurenoic and xylopic acid. Both the extract and xylopic acid have demonstrated antimicrobial and CNS depressant effects. This spice is perfect for adding a burst of flavor to soups, stews, sauces, and fish dishes. Plus, it can be used to whip up a deliciously spicy sauce. Many plants are traditionally used to treat musculoskeletal pain disorders, with Xylopia aethiopica (Dunal) A. Rich. (Annonaceae) being one example.
Piper guineense (referred to as "Soro wisa")
Piper guineense, commonly known as "Ashanti" pepper or West African as black pepper, is locally referred to as "Soro wisa" in Ghana, "masoro" by the Hausa, "iyere" by the Yoruba, and "uziza" by the Igbo in Nigeria. It contains significant amounts of beta-caryophyllene, which has been shown to have anti-inflammatory properties.
Traditionally, Piper guineense is used in various folklore medicines and has several verified pharmacological activities. Parts of the plant, such as roots, seeds, stem bark, and leaves, are staples in traditional medicine (Ghana Herbal Pharmacopoeia, 2007). In some African regions, the fruits and leaves are used to treat vomiting, worms, tonsillitis, rheumatism, and stomach aches(Akinloye et al., 2020). With adequate research, it could potentially be included in diets for the treatment and inhibition of inflammation.
Monodora myristica (commonly called “nutmeg”)
Monodora myristica, also known as African nutmeg, is an edible perennial plant belonging to the Annanacea family, flourishing in the evergreen forests of West Africa. This plant is widely found across Africa, Asia, and the Americas. In African traditional medicine, its bark, seeds, and leaves are used to treat a variety of ailments. The seeds, which are found in the sweet-smelling white pulp of its sub-spherical fruit, are of significant economic value. They are rich in nutrients and calories, making them a valuable part of the diet.
The aromatic kernel of the seed is used as a spice in both African and continental cuisines in Nigeria. In Eastern countries, it is more commonly used as a medicinal drug rather than a condiment. It is used medicinally to treat headaches, digestive issues, stomach aches, as stimulants in medicine and snuff, sores, eye conditions, and as an insect repellent. Phytochemical analyses of M. myristica seeds have revealed that they are abundant in alkaloids, glycosides, flavonoids, tannins, saponins, and steroids.
Parkia biglobosa (called African locust beans or "Dawadawa")
Food condiments are products of solid-state fermentation that are added to food to enhance flavour, improve nutritional value, taste, colour, and appearance. In some cases, they also help inhibit the growth of spoilage organisms, thus aiding in preservation. In Ghana, some condiments such as fermented locust beans (dawadawa) are produced. Depending on the cultural context, these condiments can be used to complement main dishes or enhance flavor (aroma). They are commonly used in local dishes such as soups (bra, ayoyo also known as "green green", aleefu or African spinach, wild mushrooms, okra, kontomire or Xanthosoma spp. leaves, and palm nut), stews, and sometimes added to porridge or other beverages (Akinloye et al., 2020).
According to Shao (2002) and Koura, Ganglo, Assogbadjo, and Agbangla (2011), the seeds are blended with salt, fermented, and used to reduce tension, treat mouth ulcers, skin infections, fever, wasp stings, and act as a diuretic and mild purgative.
References
Akinloye, O.A. et al. (2020) ‘Evaluation of the modulatory effects of Piper guineense leaves and seeds on egg albumin-induced inflammation in experimental rat models’, Journal of Ethnopharmacology, 255(March), p. 112762. Available at: https://doi.org/10.1016/j.jep.2020.112762.
Chinelo C., N. et al. (2018) ‘Proximate and Phytochemical Analysis of Monodora myristica (African Nutmeg) from Nsukka, Enugu State, Nigeria’, Journal of Food and Nutrition Research, 6(9), pp. 597–601. Available at: https://doi.org/10.12691/jfnr-6-9-9.
Daniel, K. and Milverton, P. (2024) ‘The Nutritional Value of African Nutmeg ( Monodora myristica
) Seed Meal’, 6(1), pp. 71–78.
Woode, E. et al. (2016) ‘Effects of an ethanol extract and the diterpene, xylopic acid, of Xylopia aethiopica fruits in murine models of musculoskeletal pain’, Pharmaceutical Biology, 54(12), pp. 2978–2986. Available at: https://doi.org/10.1080/13880209.2016.1199040.
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