Achi seeds, also known as Brachystegia eurycoma seeds, are primarily used as a soup thickener in traditional Igbo cuisine, particularly in the eastern part of Nigeria. They are also used for their nutritional benefits and potential medicinal properties. 

Culinary Uses:

Soup Thickener: Achi seeds, when ground into a powder, are a common thickening agent for various soups like oha soup, ogbono soup, and bitter leaf soup.

Flavor Enhancer: Achi powder adds a unique, earthy, and mildly nutty flavor to soups.

Alternative Thickener: It can be used in place of other thickening agents like ukpo (Bambara nut flour), yam flour, or cocoyam. 

Nutritional and Medicinal Uses:

Nutrient Source:

Achi seeds are a good source of plant-based proteins, carbohydrates, dietary fiber, healthy fats (including omega-3 and omega-6), and various vitamins and minerals (vitamin A, vitamin C, calcium, phosphorus, iron). 

Antioxidant Properties:

They contain phytochemicals and antioxidants that help protect cells from damage caused by free radicals. 

Traditional Medicine:

In some traditional medicine systems, achi seeds are believed to have cholesterol-lowering, blood glucose-lowering, cancer-preventing, wound-healing, antibacterial, antifungal, anti-inflammatory, antispasmodic, and analgesic properties, according to Pharmanews. 

Immune Booster:

Achi seed is also considered an immune booster and has been used to treat common colds, coughs, and other respiratory illnesses in traditional medicine.