Grains of Paradise Seeds Whole
Grains of Paradise Seeds
Aframomum melegueta
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Grains of paradise, which are native to West Africa and Southern Ethiopia, typically grow in swampy coastal habitats. Often mistaken for alligator pepper (a closely related spice), Aframomum melegueta is a species of the ginger family, Zingiberaceae. This much-loved spice is also commonly known as melegueta pepper, guinea grains, ossame and efom wisa.
How to Use Grains of Paradise Seeds?
As well as proving a suitable alternative to black cracked pepper, gains of paradise are also a popular ingredient for craft beer producers. In fact, the pungent taste offers a more complex flavour profile than pepper, making it a suitable choice for premium spice rubs, cake mixes, gingerbread, and beers. To unlock the flavour, crush the seeds with a pestle and mortar or use a blender. You can also add them whole.
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FAQs
The seeds have a warm, spicy and slightly bitter flavour similar to black pepper. Containing hints of citrus, pepper, ginger, cardamom and coriander, this botanical arguably has a more complex flavour than black pepper.
No, it is not the same as alligator pepper. Both are species of aframomum and look similar, so they are easily mistaken for one another, but they are different. Grains of paradise are typically sold as loose seeds, while alligator pepper is usually sold as whole pods. Alligator pepper has a different flavour profile. Both have a peppery, slightly citrusy taste with notes of ginger, but grains of paradise tend to be more mild, with a subtle, warm heat. Alligator pepper, on the other hand, is often sharper and more pungent, with a hint of floral and earthy notes.
Widely used as a substitute for black pepper in Europe in the 14th and 15th centuries, grains of paradise have a distinct taste of their own. It’s not as sharp as black pepper, resulting in a more subtle flavour, but generous amounts can transform a meal.
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