Uzuza Seed: Uzuza seed comes from the Uzuza plant and is commonly used in many Igbo soups. It has a slightly peppery taste and a unique aroma that makes food more delicious.

One of the common soups where Uzuza seed is used is Ofe Nsala (White Soup). When ground and added to the soup, it enhances the flavor and gives the soup a traditional taste many people love. It is also added in yam pepper soup for nursing mothers.

Apart from cooking, Uzuza seed also has health benefits. It helps in improving digestion and can help the body fight minor infections. In traditional settings, it is believed to help warm the body and support overall wellness.

Uda: Uda, also known as Negro pepper, is another important spice in Igbo cuisine. It has a strong, smoky flavor and is often used in soups such as pepper soup and medicinal soups.

In many Igbo communities, Uda is very popular for post-partum care. After childbirth, nursing mothers are often given pepper soup prepared with Uda. It is believed to help cleanse the womb, improve blood circulation, and help the mother recover faster.

Uda is also believed to help with cough, cold, and stomach discomfort. Because of its warming effect, it is commonly used during the rainy season or when someone is feeling weak.

 Their ability to improve the taste of food while also supporting health makes them very valuable ingredients in Igbo homes.