TITLE:
Ethnobotanical Survey of Three Spices (Syzygium aromaticum, Curcuma longa, Zingiber officinalis) and Three Aromatic Plants (Petroselinum crispum, Laurus nobilis, Rosmarinus officinalis) Used in Central and Southern Benin
AUTHORS:
Carole Vikou, Djibrine Adoum Oumar, Josiane Semassa, Martial Nounagnon, Gautier Roko, Durand Dah-Nouvlessounon, Majoie Tohoyessou, Haziz Sina, Adolphe Adjanohoun, Rodica Mihaela Dinica, Lamine Baba-Moussa
KEYWORDS:
Ethnobotanical Study, Aromatics Herbs, Spices, Therapeutic Use, Herbalist, Benin
JOURNAL NAME:
Agricultural Sciences,
Vol.16 No.8,
August
5,
2025
ABSTRACT: A descriptive ethnobotanical study of three spices (Syzygium aromaticum, Curcuma longa and Zingiber officinalis) and three aromatic plants (Petroselinum crispum, Laurus nobilis and Rosmarinus officinalis) was carried out in southern and central Benin. The aim was to gather information on local populations’ therapeutic uses of these medicinal plants. Using 164 questionnaire forms sent to market herbalists and traditional practitioners, semi-structured individual interviews using a non-probability sampling technique were conducted from the beginning of August to the end of October 2022. We visited a total of 15 markets in 15 different communes in Benin. The results showed that spices and herbs are used as seasoning in everyday dishes and in treating a range of illnesses, gastroenteritis, respiratory infections, nasal congestion, cardiovascular disease, as well as frigidity and libido stimulation. Infusions are the most popular method of preparation. These herbal teas are administered orally. Regular users (herbalists and traditional practitioners) obtain their supplies during seasons of abundance when costs are lower. The results have also shown that medicinal plants are also used to treat many other ailments in a variety of galenic forms. Spices are generally used more often than aromatic plants, especially for gastroenteritis. These results can be used to identify the different groups of aromatic compounds that are of interest to health and meet consumers’ dietary requirements to reduce certain diseases and guarantee food safety through the appropriate use of aromatic herbs and spices.