The Ricinodendron heudelotii tree is valued in many parts of West Africa for its edible, oily seeds, a popular spice in stews. Locally known as Njangsa, the seeds have a unique taste that strikes both peppery and chocolatey on the taste wheel. They are roasted or sun-dried and ground into a paste used for thickening and flavoring food. The broad-crowned tree reaches heights of up to 50 meters, with smooth gray bark that reveals a red interior when cut. Because its timber is easy to carve many cultures have made different uses of it, ranging from musical instruments in Gabon and Angola to the Kuba masks of the Congo. Though Ricinodendron (R. heudelotii is the only member of its genus) grows mostly in rainforests, it is found along a continuum to savannas thickets.
A drill is required to pretreat the seeds for successful germination (instructions are included).
One kilogram ≈ 486 seeds