Uda - Xylopia Aethiopica - Hwentia (2 oz)

Uda - Xylopia Aethiopica - Hwentia
The pods are crushed and added whole to soups or stews, then removed before serving the food. Smoked pods can be ground before being used as a spice rub for fish.
In northern Cameroon it is one of three spices added to tea, along with dried ginger and cloves.
The grains are a key ingredient in Touba Coffee (called Café Touba in French). Near the end of the roasting phase of making the coffee, Grains of Selim, known in Wolof as djar, are added while the heat is still on. Roasting continues for approximately five more minutes; during this time the sneeze-producing scent of pepper becomes easily discernible. The coffee to djar ratio is 80 percent coffee to 20 percent djar.