What are the grains of paradise?

paradise grains are pepper seeds made of Aframomum Melegueta . They have been used in their native Western Africa for centuries and in Europe from at least 800 years. Today they are also commonly used in North Africa and less abundant in Europe. Shops that specialize in spices can carry them and can also be ordered through spice importers. As alternative names mean, it has a slightly pepper taste, but the taste is a bit more complicated. It also tastes somewhat like coriander, ginger and cardamom, with a citrus note and a smell that people sometimes call very "floral". It is milder than black pepper, but still packs a kick, especially when applied in large quantities. The seeds inside the module start on reddish brown, with age from gray color and they are sold throughout and ground. In general, the quality of the spice is better to get whole grains of paradise, which allows chefs to grind the same way as they need for every meal.

Aframomum Melegueta prefers a marshy environment, but also likes warm weather. The climate of Western Africa is ideal for its cultivation, along with some other tropical spices and grains of paradise was one of the first spices traded between Africa and Europe. The name was invented in the 14th century so that the spice would seem to be more exotic and thus increase the price. It was very fashionable to replace black pepper, more expensive spices, with this for some time in the 15th century, but since then it has become much more expensive than black pepper.

There are many ways to use these seeds in cooking. Several West African divine specifically for this spice, with chefs use black pepper in a pinch when they cannot get it. It is also part of some African spice mixtures and can also be used in foods of Asian and European origin, for chefs who want a taste somewhat milder and more complicated than the taste of black pepper.