Scent Leaves (Nchanwu / Efirin) – Dried African Basil, 1.6oz

Scent Leaf

African basil, dried. Nchanwu in Igbo, efirin in Yoruba, daidoya in Hausa. Related to the basil you know, but sharper, more clove-like, and considerably more assertive.

If pepper soup smells like pepper soup and not just like hot broth, this is why.

How to use it

1. Add it right at the end. The last two minutes. The aroma is volatile and long cooking destroys it.
2. Crush the dried leaves between your palms as you add them to release the oil.
3. Start small. A teaspoon for a medium pot. It can take over.

What it goes into

• Pepper soup, goat, catfish or chicken, where it is essential
• Ofe nsala, white soup
• Yam porridge and ji mmiri oku
• Isi ewu and nkwobi
• Stewed beans, and fish stews of most kinds

Taste

Warm, peppery and slightly minty with a clove edge. Nothing in a Western supermarket tastes like it, and sweet basil is not a substitute.

Product details

• Also known as: scent leaf, nchanwu, efirin, daidoya, African basil, Ocimum gratissimum
• Form: Dried
• Size: 1.6oz
• Storage: Sealed jar, away from light. Use within a few months, as the aroma fades once opened.

Shipped from Nexxtmart to anywhere in the United States.