Grains of Paradise Seedlings
Grains of paradise (Aframomum melegueta) are a species in the ginger family, Zingiberaceae, and closely related to cardamom. Its seeds are used as a spice (ground or whole); they impart a pungent, black-pepper-like flavor with hints of citrus. It is also known as melegueta pepper, Guinea grains, ossame, or fom wisa, and is sometimes confused with alligator pepper. The terms “African pepper” and “Guinea pepper” have also been used, but are ambiguous as they can also apply to other spices, such as grains of Selim (Xylopia aethiopica).
It is native to West Africa, which is sometimes referred to as the Pepper Coast (or Grain Coast) due to its significant production of this commodity. It is also an important cash crop in the Basketo district of southern Ethiopia
KSh 300.00
CompareThe aroma of grains of paradise quickly reminds us of black pepper, but it also piques our curiosity. Subtle hints of citrus, cardamom, coriander, ginger, juniper, jasmine, and lavender blend into the background of its prominent warm, peppery notes. It has an intriguing complexity that lights up the senses and sets it apart from the simpler black pepper.
Its flavor reveals a lovely blend of sweetness and spice with a distinct floral quality. The initial heat builds slowly and is followed by a cascade of resinous, slightly citrus flavors. Its bitter aftertaste is unique, and the lingering heat is milder than in peppercorns. Grains of paradise is an exciting spice, one to experiment with and to experience with others.
The reddish-brown seeds resemble miniature cones with a rough, textured surface. Inside grains of paradise is a creamy white core reminiscent of coconuts, so when ground, they become a whitish, pale grey color
The seeds are housed within fruit pods and are ready for harvest when the pods fully ripen, changing from green to bright red. This typically happens 6-8 months after the fruits form, 10 months after germination. Whole pods are collected and then carefully dried in the sun for several days, which hardens the seeds inside and intensifies their flavor. The seeds (40-60 per pod) are then extracted and cleaned of debris. Peak harvest season for Ghana, the world’s largest producer, is from February to June.
A treasure of West African cuisine, grains of paradise spice stews, soups, and grilled meats. In Europe and the US, it seasons meats, fish, and vegetables, and it flavors beers, wines, and spirits. Grains of paradise are frequently incorporated into blends, such as the famous North African Ras el Hanout.
Whole seeds release their flavors slowly and are ideal for infusing broths and sauces. Ground grains of paradise provide a more immediate burst of flavor, pairing well with hearty root vegetables like carrots, parsnips, and sweet potatoes, as well as with game meats like venison or duck.
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