Iru (fermented locust beans) has been used for centuries across West Africa for its delicious and healthful properties. Rich in protein and natural fats, it imparts a deep umami flavor to savory or sweet dishes. It's the fermented bean of the Nigerian Locust Tree and it has an incredible, complex flavor, somewhere in between chocolate, miso, and cheese. Today, it's at risk of disappearing from kitchens, and we want to make sure you get to know this beautiful spice, which is perfect for umami-rich stews, sauces and bean dishes. Despite its wide applications across West African cuisine, it's still surprisingly difficult to find in the US, especially in dry bean form. Cooking Tips: Use as you would dried mushrooms or other dried natural sources of glutamates — soak in hot water to soften, or add to soups and stews. Add iru as an aromatic at the beginning of the cooking process to sautéed dishes, along with garlic, onions, etc. Use iru instead of MSG or bouillon cubes