| ≥1 piece |
The young leaves are chewed on account of their pungent spicy taste. The fruits, green at first
then turning red, ripen in April and May have a Peppery spicy taste and are
chewed for this property. The fruit is held to be a good source of vitamin. Nigerian
researchers have demonstrated how a meal rich in pepper fruit reduces the risk
of glaucoma by stabilizing the Intra Ocular Pressure (IOP) of the eyes.
Also, D.tripetala fruit has also been reported to be used as spice in flavouring food,
and as seasoning, which are added to prepared food such as meat, sausages,
soups and vegetable. The peppery fruits of D. tripetala are applied to the food
meant for pregnant women and are important in the diets of postpartum women,
during which time it is claimed that Spices and herbs aid uterine contraction.
D. tripetala fruits contain important nutritive substances such as vitamins,
minerals and fibre. It also aids appetite.