Sudanese “Aqashi” seeds are the seeds of a locally cultivated plant traditionally used in Sudan. They are well known for their nutritional and medicinal benefits. They are used in certain traditional dishes and in folk medicine to support overall health and strengthen the body.

The fruit of the Adansonia digitata (commonly known as the baobab tree) has a hard outer shell and a dry, white pulp with a mildly tangy flavor. It can be eaten fresh or soaked in water to prepare a refreshing drink. Baobab fruit is highly valued for its nutritional benefits and its traditional use in Sudan.

The hibiscus flower is a plant whose deep red petals are dried and widely used in Sudan and several other countries. It is known for its refreshing tart flavor and its vibrant red color. Hibiscus is commonly prepared as a beverage, enjoyed either cold or hot. It is also valued for its benefits, such as helping to hydrate the body and provide refreshment in hot weather. In addition, it is sometimes used to add natural flavor and color to certain foods.

Sudanese Salim beans are a variety of beans distinguished by their large seeds, which are rich in protein and fiber. They are primarily cultivated in Sudan. They are used in the preparation of many traditional dishes and are considered an important source of energy, as well as various vitamins and minerals.

Kabkabi (chickpeas) are a type of legume rich in protein and fiber. They are used in many Sudanese dishes, such as soups and appetizers. They are considered a good source of energy and support digestive health.

Sudanese lentils are a variety of lentils characterized by their small, smooth seeds and are widely used in Sudanese cuisine. They are rich in protein and fiber and are considered an excellent source of energy and nutrients that support bone and heart health.

Sudanese green cumin is an important traditional spice in Sudan. It is distinguished by its small seeds, strong aroma, and warm flavor. It is used to season foods and traditional beverages, and it is also incorporated into folk medicine for its benefits in improving digestion and soothing the stomach.

Sudanese coriander is an aromatic plant whose seeds and leaves are used as essential spices in Sudanese cuisine. It is known for its mild flavor and pleasant aroma. It is used to enhance the taste of foods and is also recognized for its benefits in aiding digestion and soothing the digestive system.

Sudanese chili, or hot pepper, is a spice made from dried and ground hot peppers. It is used to add heat and strong flavor to foods, especially in Sudanese cuisine. It is characterized by its red color and spicy taste, which stimulates the appetite.

Wika (dried okra) is okra that has been dried and then ground. It is used in Sudanese cuisine to thicken dishes, giving them a viscous texture and distinctive flavor, especially in dishes like mullah.

Dried onions are onions that have been chopped and dehydrated to remove moisture. They are used as a spice to quickly and easily add concentrated onion flavor to dishes.