Dried Uziza leaves

The fresh leaves are harvested, washed, and then air- or sun-dried to preserve their flavor and extend shelf life. Once dried, they become dark green, slightly curled, and brittle, with a concentrated aroma.

Before use, dried uziza leaves are usually soaked briefly in warm water to soften them. They have a distinctive peppery, slightly bitter taste with a spicy aroma, which adds depth and a mild heat to dishes.

They are commonly used in traditional soups such as Pepper soup and other local stews, often paired with meats, fish, or seafood. Uziza leaves can also be used alongside the seeds of the same plant for a stronger spice profile.