Dried Efirin ( Scent Leaf )

Scent leaves, scientifically known as Ocimum gratissimum but also referred to as basil or “efirin” in Nigeria, are aromatic leaves widely used in Nigerian cuisine for their distinctive flavor and medicinal properties. They are known for their strong, minty aroma and are often used fresh to enhance the taste of various dishes.
Scent leaves are small, elliptical, and dark green with a slightly serrated edge. They closely resemble basil leaves but have a stronger aroma. They have a refreshing, minty flavor with hints of clove and citrus, which adds depth and complexity to dishes. Scent leaves are rich in vitamins (such as A, C, and K), minerals (including calcium and iron), and essential oils. They are also known for their antioxidant and antibacterial properties, promoting overall health and well-being.

Meals that Can Be Cooked with Scent Leaves:

1. Egusi Soup: Scent leaves are often added to egusi soup, enhancing its flavor and providing a refreshing aroma.Pepper Soup: They can be used in various types of pepper soup (such as goat meat or fish pepper soup), adding a minty twist to the spicy broth.Vegetable Stews: Scent leaves can be added to vegetable stews, providing a fresh taste and aroma.Nkwobi: A Nigerian delicacy made with cow foot, cooked in a spicy sauce, and garnished with finely chopped scent leaves for added flavor.Salads: Scent leaves can be used in salads, adding a minty and aromatic element to fresh greens.Tea: They can be steeped in hot water to make a soothing and aromatic herbal tea, known for its digestive and calming properties.

Scent leaves are valued not only for their culinary uses but also for their medicinal benefits, making them a versatile and cherished ingredient in Nigerian cuisine.