Preliminary Checklist Of Spices And Culinary Herbs Sold In .
IOSR Journal of Pharmacy and Biological Sciences (IOSR-JPBS)e-ISSN:2278-3008, p-ISSN:2319-7676. Volume 11, Issue 4 Ver. III (Jul. - Aug.2016), PP 24-29www.iosrjournals.orgPreliminary Checklist of Spices and Culinary Herbs Sold in Jos,Plateau State, Nigeria.*Dawang S.N., Affiah D.U., Lanka N.J., Fannap L.MDepartment of Plant Science and Technology, University of Jos, P.M.B. 2084, Jos, Nigeria.* Author for correspondence:sukatrit@yahoo.com /dawangs@unijos.edu.ngAbstract: A survey was undertaken to document the Spices and Culinary herbs that are being sold in marketsin Jos, Plateau State. Twenty-one (21) questionnaires were administered to sellers of spices and culinary herbsin seven (7) popular markets in the Jos North and South vicinity. Thirty-seven (37) spices and culinary herbsfrom Fourteen (14) families were documented. The family that had the highest number of individualrepresentative was Fabaceae. With respect to utilization, the elicited information reveal that the spices andculinary herbs can be used for edible purposes (in cooking food, soups, stew, salads and drinks) or medicinallyin the treatment of various ailments. Furthermore, some of the spices and culinary herbs were cultivated withinthe locality of study while others were purchased from outside the State or the country. Specimens of the spicesand culinary herbs were collected and deposited in the herbarium and botanical nursery of the University ofJos, Department of Plant Science and Technology. The checklist and specimens obtained from the current studycan serve as a working document for future research on this useful plant group and also in the teaching ofeconomic botany and other related courses.Keywords: Preliminary, Checklist, Spices, Culinary herbs, Jos Plateau State,I.IntroductionSpices and culinary herbs can be categorized as part of economically important plants that are widelyused by human beings and a variety of these plants have been listed and discussed in Kaufman (1989) andKochhar (1998) .In a broad sense, spices have been defined as aromatic vegetable products which are of tropicalorigin that are used in a pulverized state basically for seasoning, garnishing foods and beverages. These arecharacterized by pungency, strong odour, and sweet or bitter taste [e.g. hard or hardened parts of pepper,cinnamon, cloves, ginger, turmeric, nutmeg and allspice and vanilla] (Kochhar, 1998).Kaufman (1989) also describes herbs and spices as aromatic or fragrant products that are used to flavor foods orbeverages.When the aromatic vegetable product is derived or comes from a temperate plant, it is considered to bea culinary herb [e.g. Bay leaves, Coriander, Dill, Fennel, Fenugreek, Mustard seed, Parsley, Sage, Rosemary andThyme] (Kochhar, 1998). These products were valued in ancient times as basic components of incenses,preservatives for embalming, ointments, perfumes, antidotes against poison, cosmetics and medicines. Theywere little used in food until in the first century that spices found their way into the kitchen (Kochhar, 1998).Kaufman (1989) also states concerning spices that they are viewed as flavor enhancing plants from the tropicsand those from temperate zones as herbs.Historically, spices have been described as being responsible for the rise and fall of empires and thegreat sea voyages undertaken to explore distant corners of the globe, as in the search for spices by easilyEuropean explorers which led to the discovery of new continent and water ways (Kochhar, 1998).Kochhar (1998), further states that the utilization and cultivation of spice plants dates back to the beginning ofhistory and most of the spices valued today were known to the ancient civilizations of China, Egypt, Greece,Rome, the East Indies and the rest of the Old World.In the Country under consideration, various researches on spices and herbs have been conducted anddocumented. This includes the status assessment of spice Resources in Nigeria revealing a list of somedomesticated spices in Nigeria (Olife et al., 2013).Also producers perspective on the medicinal, nutritional andeconomic potentials of spices in Nigeria (Adebayo et al., 2016) has been investigated and reported. Furthermorea checklist and status of plant species use as spices in Kaduna State of Nigeria have been documented in Kayodeand Ogunleye (2008). Green et al. (2012) have reported on Spices and condiments used in the Niger-Deltaregion of Nigeria their families and ethnobotanical importance. The importance of the plant products beingconsidered is further illustrated by Mann (2011), who has also reviewed the bio potency role of culinary spicesand herbs and their chemical constituents in health and commonly used spices in Nigerian dishes and snacks.The National importance of spices and culinary herbs is further illustrated in use of this food groups bythe Nigerian Liquefied Natural Gas Company as its theme for its 2012 yearly calendar. Therein, some selectedDOI: 10.9790/3008-1104032429www.iosrjournals.org24 Page
Preliminary Checklist of Spices and Culinary Herbs Sold in Jos, Plateau State, Nigeria.spices and culinary herbs were highlighted alongside their local names, descriptions and uses (NLNG Calendar,2012).Furthermore, some Nigerian herbs, spices and condiments their Names descriptions and uses have beenoutlined (Funke-Koleosho.blogspot.com.ng). To the best of our knowledge, there is a paucity of documentedinformation on spices and culinary spices in the area under study. The survey is therefore aimed at documentingspices and culinary herbs being sold in Jos and environs which can serve as reference material for the teachingof economic botany and on which future research can be based.II.Materials And MethodsThe study was carried out in seven (7) selected popular markets within Jos and Bukuru Metropolis(situated in Jos North and South Areas) of Plateau State, Nigeria. Plateau State is one of the States in Nigeria,popularly known as the Home of Peace and Tourism. The State is described as the twelfth largest in the Countryand located approximately in the centre of Nigeria(Middle Belt Region).The State is located between latitude800 24’N and longitude 800 32’ and 1000 38’ east. The State’s average temperature ranges are between 18 and220C, with mean annual rainfall from '131.75cm (in the Southern part) to 146cm on the Plateau. (Wikipedia,2016).Agricultural products such as potatoes, groundnut, vegetables of varied sorts, fruits are available in largescale in the State (ngex.com, 2016).Figure 1: Map of Jos North and South LGA Area of Plateau StateSource: Ministry of Lands and Survey, Plateau State.For the purpose of the study, data was collected through the administration of questionnaires to twentyone respondents in seven (7) markets within the area studied. At least two questionnaires were administered ineach market to sellers of spices and culinary herbs to elicit information on types of spices and culinary herbssold their uses and place of cultivation or purchase. The markets surveyed are the Chorbe, Farin Gada,Terminus, Vegetable, Building Material, Gyel and Kugiya Markets located within the Jos and BukuruMetropolis. Common/Local names of the spices and culinary herbs were obtained from the respondents andscientific names and additional local names were obtained from secondary sources. Some specimens of thespices and culinary herbs were also collected and deposited in the Herbarium and Botanical Nursery of theUniversity of Jos Department of Plant Science and Technology.III.ResultsTable 1 shows the Personal Bio-data of the Respondents. A higher frequency and percentage of therespondents were of the middle-class age group 9 (42.86 %).Gender-wise, most of the respondents were females12 (57.14 %) and with respect to the number of years in the business of selling spices, most of the respondentshad an experience of at least up to five years.Table 1: Personal Bio-Data of Respondents1a.b.Age Group18-2829-39DOI: 10.9790/3008-1104032429Frequency37Percentage (%)14.2933.33www.iosrjournals.org25 Page
Preliminary Checklist of Spices and Culinary Herbs Sold in Jos, Plateau State, Nigeria.c.d.2.a.b.3.a.b.c.d.e.f.40-5051 and aboveGenderMaleFemaleNumber of years in 2.8657.14100432247.62019.0514.299.529.52The Families, Scientific, English and Local names of the spices and culinary herbs sold in the marketssurveyed are shown in Table 2. Thirty seven (37) spices and culinary herbs were found to be distributed withinfourteen (14) families. Fabaceae had the highest number of seven (7) plants; this is followed by the familyLiliaceae which had five (5) plants.Table 2: Family Scientific, English and Local names of Spices and Culinary herbs sold in the markets surveyedFAMILYANNONACEAESCIENTIFIC NAMEMonodona myristicaENGLISH NAMEAfricanNutmeg/Calabash nutmegXylopia aethiopicaNegro PepperAnethum graveolensApium graveolensCoriandrium sativumPetroselinum crispumDillCeleryCorianderParsleyBrassica oleraceaBrassica oleraceaBroccoliCauliflowerRaphanus sativusRicinus communisArachis hypogaeaTrigonella foenum – graecumMoringa oleiferaParkia biglobosaWhite raddishCastor oil seedGroundnut pasteFenugreekMoringa leavesLocust beanPentaclethra macrophyllaPentaclethra macrophyllaTetrapleura tetrapteraMentha rotundifoliaOil bean seedLocal seasoningAidan podMintOcimum gratissimumBasil/ Scent leavesMYRTACEAEPIPERACEAERosemarianus officinalisCinnamomum zeylanicumLaurus nobilisAllium cepaAllium fistulosumAllium porrumAllium sativaAllium schoenoprasumSyzygium aromaticumPiper guineenseRosemaryCinnamonBay leavesOnionsSpring onionsLeek onionsGarlicChives onionClovesBlack pepperRUBIACEAERUTACEAESOLANACEAEHeinsia criniteMurraya koenigiCapsicum annuumZINGIBERACEAECapsicum frutescensAfromonium meleguetaCurcuma longaBush appleCurrySweet pepperCherry pepperChilli pepperAlligator ACEAELAMIACEAELAURACEAELILIACEAEDOI: 10.9790/3008-1104032429LOCAL NAMESEhuru (Igbo)Abolakoshe (Yoruba)Gedanmiya (Hausa)Eru (Yoruba)Kimba (Hausa)Uda (Igbo)Seleri (Hausa)Faski (Hausa)Ebolo (Yoruba)Farin Kabeji (Hausa)Ori ododoirugbin bi efo (Yoruba)Ogiri Igbo (Igbo)Usoji pepper (Igbo)Zogole (Hausa)Okpei (Igbo)Dawadawa (Hausa)Iru(Yoruba)Ukpaka (Igbo)Ogiri ugba (Igbo)Uyayak (Efik& Ibibio)Na’aNa’a (Hausa)Ewe (Yoruba)Ntronk (Efik)Effirin (Yoruba)Nchanwu (Igbo)Daidoya (Hausa)Kirfa (Hausa)Albasa (Hausa)Albasa Mai ganye (Hausa)Tafarnuwa (Hausa)Kanamfari (Hausa)Uziza (Igbo)Masoro (Hausa)Iyere (Yoruba)Atama (Efik)Korri (Yoruba)Borkono (Hausa)Borkono Hausa)Tatase (Hausa)Atare (Yoruba)Kurkur (Hausa)www.iosrjournals.org26 Page
Preliminary Checklist of Spices and Culinary Herbs Sold in Jos, Plateau State, Nigeria.Zingiber officinaleAta ile pupa (Yoruba)ChitaGingerThe spices and culinary herbs, the parts used and specific uses, elicited from the respondents are shownin table 3. The parts used include the bulb, bud, tuber, pod, leaves and rhizome, seeds, fruit, bark and flower.They also have Edible uses such as being used to cook food and in making soups, stews and salads and drinks.Some of them were also elicited to have medicinal uses for treating various ailments.Table 3: Spices and Culinary herbs, parts used and their significant elicited usess/nSCIENTIFICNAMEPARTS USEUSESSIGNIFICANT USEEDIBLE (Soups,cooking food) MEDICINAL12Monodona myristicaXylopia aethiopicaSeedsFruit 34Anethum graveolensApium graveolensLeavesLeaves 56Coriandrium sativumPetroselinum crispumLeavesLeaves 7Brassica oleraceaLeaves & bud 89101112Brassica oleraceaRaphanus sativusRicinus communisArachis hypogaeaTrigonella foenum –graecumMoringa oleiferaLeaves & budTuberSeedsSeedSeed Leaves SeedsSeeds As soup spiceFor seeds added to papSeeds As soup spice17Parkia hyllaTetrapleura tetrapteraPod 18Mentha rotundifoliaLeaves 19Ocimum gratissimumLeaves 20Leaves Bark & leaves Use in Baking and as food umLaurus nobilisAllium cepaAs soup spiceMedicinal valueUse as Tea, pepper soup & foodspiceTreatmentofCatarrh&HypertensionPepper soup spiceFor stomach ache, treatment ofpile & TyphoidAs stew spiceLeavesBulb 24Allium fistulosumLeaves and bulb 2526Allium porrumAllium sativaLeaves and bulb Bulb 27AlliumschoenoprasumSyzygium aromaticumBulb Flower & bud 131415162128DOI: 10.9790/3008-1104032429 Use in spicing white soupUse in spicing pepper soupAids blood circulationAs stew and Rice spiceAs rice spiceHypertensionandDiabetestreatmentUsed as rice & stew spiceAs rice spiceUse to control DiabetesAs Jollof rice spiceUse to control DiabetesAs food spiceEaten with SuyaUsed as soup thickenerSauce to eat Egg plantPowder from seed used in cookingFor Africa salad and use as RicespiceUsed in flavouring soups and RiceAs spice in stew, Rice, Soups, etc.& eaten rawUsed in eye treatmentUsed to spice Soups, Rice, Beans,etc.Aids in respiratory function,maintains normal vision andimproves your bone density.Used in salads, rice spicedUsed for cookingUsed in the treatment of cough,catarrh, fever & rheumatismUsed for spicing foodUsed in meat and salad dressingTreatment of stomach achewww.iosrjournals.org27 Page
Preliminary Checklist of Spices and Culinary Herbs Sold in Jos, Plateau State, Nigeria.29Piper guineenseSeeds & leaves 303132333435Heinsia criniteMurraya koenigiCapsicum annuumCapsicum annuumCapsicum tFruitSeeds 36Curcuma longaRhizome 37Zingiber officinaleRhizome Used to spice soup, Kunun Africansaladuseful for treating intestinaldiseases, cough, bronchitis andrheumatismUsed for cooking soupsUsed to spice stew and RicePeppery spicePeppery spicePeppery spiceEaten raw, used to spice AfricansaladTreatment of inflammation &sexual dysfunctionUsed in making juice with carrot,apple, cucumber & shaddockUsed in cooking, tea with lipton.Smoothing skinTable 4: Shows the spices and culinary herbs being sold and their status (cultivated or purchased).Some of them were purchased from areas within and outside the state while others were locally cultivated inJos. Curcuma longa (Tumeric) is cultivated locally and also purchased from areas outside the state.Table 4: Spices and Culinary herbs and their status (Cultivated or Purchased)SCIENTIFIC NAMEENGLISH NAMEMonodona myristicaXylopia aethiopicaAnethum graveolensApium graveolensCoriandrium sativumPetroselinum crispumBrassica oleraceaBrassica oleraceaRaphanus sativusRicinus communisArachis hypogaeaTrigonella foenum – graecumMoringa oleiferaParkia biglobosaPentaclethra macrophyllaPentaclethra macrophyllaTetrapleura tetrapteraMentha X rotundifoliaOcimum gratissimumRosemarianus officinalisCinnamomum zeylanicumLaurus nobilisAllium cepaAllium fistulosumAllium porrumAllium sativaAllium schoenoprasumSyzygium aromaticumPiper guineenseHeinsia criniteMurraya koenigiCapsicum annuumCapsicum frutescensAfromonium meleguetaCurcuma longaAfrican NutmegNegro rWhite raddishCastor oil seedGroundnut pasteFenugreekMoringa leavesLocust beanOil bean seedLocal seasoningAidan podMintBasil/ Scent leavesRosemaryCinnamonBay leavesOnionsSpring onionsLeek onionsGarlicChives onionClovesBlack pepperBush appleCurrySweet pepperCherry pepperChilli pepperAlligator pepperTurmericZingiber officinaleGingerIV.CULTIVATEDOR sedPurchasedEnugu, AbiaJosNiger, SudanJosJos, EnuguEnugu, AbiaEnugu, AbiaAkwa IbomJosJosJosGuineaDeltaKano, Sokoto, JigawaJosJosJos, Sokoto, KanoJosJosEnugu, AbiaAkwa IbomJosJosJosJosEnugu, AbiaJos, Bauchi, MaiduguriandORKadunaDiscussionThe high number of thirty-seven (37) spice and culinary herbs obtained in this study is possibly astrong indication of the need and high utilization of these plants by various users of these plant products,whichcan be tagged as economically important, Kaufman (1989) and Kochhar (1998). The family Fabaceae had theDOI: 10.9790/3008-1104032429www.iosrjournals.org28 Page
Preliminary Checklist of Spices and Culinary Herbs Sold in Jos, Plateau State, Nigeria.highest number of individuals of seven plants. Its representative members include Arachis hypogaea (Groundnutpaste),Trigonella foenum-graecum (Fenugreek), Moringa oleifera (Moringa),Parkia biglobosa (LocustBean),Pentaclethra macrophylla (Oil Bean Seed),Pentaclethra macrophyla ( Local seasoning- Ogiri Ugba(Igbo)) and Tetrapleura tetraptera (Aidan pod). This possibly reflects the importance of this family withquantities which make them suitable for use as condiments and flavourings. Some of these have also beenreported as useful Nigerian spices (Funke-Koleosho.blogspot.com.ng, Mann (2011) and NLNG Calendar (2012)Many of the spices and culinary herbs had local names which is a high indication of a widespread indigenousacceptance and utilization.All the spices and culinary herbs obtained in the study have edible uses various application in cookingsoups,stews,making salads and drinks due to their effect in food synergy, flavor enhancer, visual, conveniencein everyday cooking and olfactory stimulation in making food attractive (Mann 2011). A few of them haveelicited medicinal applications in treating ailments such as Hypertension(Mint-Mentha rotundifolia,CeleryApium graveolens) , Diabetes (Celery-Apium graveolens,Parsley-Petroselinum crispum umaromaticum,Basil- Ocimum basilicum), pile (Basil- Ocimum basilicum.Futhermore, Basil- Ocimum basilicum isused in the treatment of typhoid, Garlic-Allium sativa is used to treat fever , Piper guineese is used in treatingrheumatism, intestinal diseases, cough and bronchitis, while Alligator pepper (Afromonium melegueta) isutilized in the treatment of inflammation and sexual dysfunction.Some other spices such as ‘Oburunbebe’,’Kula’ and ‘Pasakori’ were also documented during thesurvey (though botanical names of these had not been obtained as of the time of reporting this research).Onions (Allium cepa) and Spring Onions (Allium fistolum) are also used in eye treatment, includingmaintaining normal vision, aiding respiratory function and improving bone density. Ginger (Zingiber officinale)used is smoothing skin and Negro Pepper (Xylopia aethiopica) in aiding blood circulation. Mann (2011) hasfurther outlined the use of spices as a result of their pharmacological aspects, antioxidant capacity, andantimicrobial activity. The medicinal and other aspects of some of the documented spices and culinary herbssuch as Garlic, Celery, Cayenne, Cinnamon, Tumeric, Cloves, Basil, Rosemary and Ginger have been discussed( Chevallier ,2000). This indicates the possibility of these plant products to be used as herbal remedies as theelicited uses are put into scientifically test. Adebayo et al., ( 2016) have also reported many of the spices andculinary herbs documented in this study as economically, nutritionally and medicinally important in Nigeria.Possibly due to the demand for these plant products, many of them are locally cultivated while quite numbersare purchased from outside the State of Plateau and even Nigeria. The various exotic culinary herbs that areconveniently grown in the State is a high indication that Plateau State possesses good prospects of large scaleproduction of various culinary herbs. This is worth pursuing in the current bid to diversify the economy of theState.V.ConclusionThis survey has revealed the diversity of spices and culinary herbs sold in Jos, a
economic botany and other related courses. Keywords: Preliminary, Checklist, Spices, Culinary herbs, Jos Plateau State, I. Introduction Spices and culinary herbs can be categorized as part of economically important plants that are widely used by human beings and a variety of these pl
Nigerian culinary herbs and spices have shown high potential as functional ingredients in traditional snacks (Mann, 2011), . The functional and nutraceutical components in common herbs and spices and their health benefits are shown in Table 3. . Antioxidants isolated from selected herbs and spices. Source: Leja and Czaczyk, (2016).
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