Use of Spices in Culinary Service and the Health Benefits on Gashua People of Bade Local Government Area of Yobe State.

Abstract

This study investigated the use of spices in culinary services and its impact on the health of the Gashua people in Yobe State, Nigeria. The research adopted a descriptive survey design, collecting quantitative data from a sample of 50 respondents selected via convenience sampling. The objectives were to identify the health potentials of selected spices and analyze their cost-benefit, processing, and utilization. Findings revealed a strong, culturally ingrained use of traditional spices, with garlic (58%) and cloves (32%) being the most prevalent. A significant majority (78%) preferred local spices over imported alternatives, demonstrating their cultural importance. The study identified a high awareness (68%) of the health benefits of spices, with digestive health (66%) being the most recognized. Furthermore, 72% of respondents actively used spices to manage specific health conditions like stomach upsets, inflammation, and hypertension. Economically, quality was the primary purchasing factor (44%), outweighing price (26%), though consumers showed a pragmatic, conditional willingness to pay more for assured quality. Processing was predominantly home-based (70%), involving grinding and drying, but storage practices and significant concerns about adulteration (68%) indicated gaps in optimal preservation and safety. The study concludes that spices in Gashua are vital components of cultural identity, preventive healthcare, and economic livelihood. Recommendations include promoting proper storage techniques, educating the public on broader health benefits, and implementing quality assurance and regulatory measures to ensure spice safety and build consumer trust