Grains of Paradise has a full, delightful taste that is a mix of mild black pepper, cardamom, coriander and ginger and it features a luscious citrus aroma. Long used in Middle Eastern, North and West African cuisines, this spice is starting to gain in popularity throughout other regions of the world. Grown in the swamps of the “pepper coast” of West African the cube-ish, whole seeds are reddish brown and turn to a dull Grey when ground. The two major exporters of Grains of Paradise are in Ghana and Nigeria. Grains of Paradise are also known as alligator pepper, melegueta pepper (not to be confused with Brazilian Malagueta pepper which is actually a member of the Capsicum family), Guinea pepper, ginny pepper and Roman pepper. A lesser known member of the ginger family (Zingiberaceae ), Grains of Paradise is used by many as a substitute for those who are looking for a flavor similar to black pepper but one that is just not quite as hot. So because of this, Grains of Paradise is often used in larger quantities than pepper when cooking. Helpful hint – you will enjoy its fullest flavor if you grind it just before adding to a dish (or just before serving). The spice is quite common in Moroccan spice blend ras el hanout and Tunisian stews. In this country it is gaining popularity when ground into dipping sauces or rubbed on chicken, steaks and hamburgers before grilling. Some hard to find recipe ideas using Grains of Paradise - Tunisian Five Spice, Spiced Fruit Syrup, Tomatoes and Okra, Lentil Soup with Grains of Paradise, Pan Seared Cod with Grains of Paradise.
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