Arsok Spice

What to know about Arsok before it is listed

Arsok is described as an all-purpose spice blend for soups and for grilled meat and fish, the two uses this page covers. This page does not state who makes it, which spices are in it, whether it contains salt, heat or peanuts, or how strong it is. The full ingredient list and allergens will be shown on this page when the product is listed, and until then the label on the pack is the authority. Other pepper soup and spice blends are sold under similar-looking names, so do not assume Arsok is related to any of them. In the meantime, this page explains how Nigerian cooks use the kinds of blends this one could resemble, and how to test an unfamiliar jar safely.

Three Nigerian blends an all-purpose spice might resemble

• Pepper soup spice. Recipes describe a mix of calabash nutmeg (ehuru), negro pepper (uda) and alligator pepper, also called grains of paradise. One recipe toasts the three and grinds them to a powder, and another warns that too much turns the broth bitter.
• Suya spice, or yaji. A northern Nigerian rub built on dried chili, ginger, onion powder, ground roasted peanuts and salt, with variations that add black pepper, cloves or bouillon.
• General seasoning. Thyme, curry, garlic and onion in some proportion, plus salt, for stews and rice.

An all-purpose label could mean any of these, or a blend of them. That is why the label matters more than the name.

How a spice mix works in a pot of pepper soup

Pepper soup shows where a blend earns its place. A goat pepper soup recipe from Low Carb Africa runs like this.

1. Boil the goat with onion, thyme, bouillon and salt for 45 minutes to an hour, until tender.
2. Add the pepper soup spice mix, ground crayfish, cayenne and a little more water. The recipe lists two tablespoons of the mix but advises starting with one, because more can turn the broth bitter.
3. Simmer about 20 minutes, taste, and adjust the salt.
4. Finish with scent leaf or basil, if you have it.

The spice goes in after the meat is already tender, so you can taste the broth and decide. A second recipe, from Shepherd Song Farm, toasts and grinds its own spices, fries garlic, ginger and peppers first, adds the onion and the spices, and returns browned bone-in goat to the pot for 90 minutes to two hours. The two methods differ, which is a reminder that there is no single correct order.

On the grill: rubs, asun and grilled fish

Asun is Yoruba grilled or broiled goat, seasoned with black pepper, peppers, cloves, garlic, ginger and smoked paprika, among other things. The pattern for any grilled meat is the same. Rub it with oil, onion, ginger, garlic and your spice blend, cover it, and rest it in the refrigerator for at least a couple of hours before cooking. Safe doneness depends on what you grill, so use a thermometer: 165 degrees Fahrenheit for chicken and 145 degrees for whole fish. Burnt rub tastes bitter, so grill over moderate heat and keep sugary or fine-ground spices from scorching.

How to test an unfamiliar blend before you cook for guests

1. Smell the jar. A good blend smells distinct and spicy, not flat or musty.
2. Stir a pinch into a cup of hot water and taste it, to judge salt and heat.
3. Cook a small trial, such as a few chicken pieces or a pot of broth, using the pack's amount.
4. Write down the amount you used and how it tasted, then scale up for the real meal.

The first pot tells you which job the blend does best. If it behaves like a hot rub, use it sparingly in soup. If it behaves like a soup spice, go lightly on the meat. Taste again after ten minutes and after twenty, since a blend changes as it simmers. A trial costs one small pot. A surprise at a family gathering costs a lot more.

Salt, heat and allergens: what to read on the label

Because suya-style blends often include ground peanuts, anyone with a peanut or tree nut allergy should look for them on any spice blend of unknown makeup. US labels must name major allergens such as peanuts, tree nuts, soy and sesame, even where several spices are grouped under one word. A blend's makeup can change between markets and packs, and the printed list on your jar settles it. The Nutrition Facts panel reports sodium per serving.

Keeping a blend fresh

Extension guidance from Texas A&M treats most seasoning blends as best used within one to three years, and names aroma, taste and color as the checks. Keep the jar tightly closed and off the shelf above the stove. Spoon from the jar instead of shaking over a steaming pot, and replace a blend that has clumped or lost its smell. Check the best-before date on the pack.

Arsok Spice at Afri Foods Basket

Arsok Spice is not for sale yet; add your email to the Notify me form and we will tell you when it is. Meanwhile, if you know the brand, email hello@afrifoodsbasket.com and tell us what is printed on your pack. For comparison, see ginger garlic paste, chicken spice, uziza leaf and dried pepper, all common in Nigerian soups and grill marinades, or browse the spices and seasoning range. After a bowl of pepper soup, a swallow rounds out the meal, and pounded yam flour is the one thing here you can already order. The name Arsok belongs to its owner.