Grains of paradise
Paradise grains - Latin Amomum melegueta
The paradise grains also called Guineapfeffer, Malagetta pepper or meleguetta pepper belong to the family of ginger plants. It is a reed-like perennial with yellow-red striped approx. 6 cm large, fig-like capsules. Each capsule contains about 60-100 seeds which are the grains of paradise. The plant originates in the tropics of West Africa.
For the first time in the 13th century, paradise grains found their way to Europe via the caravan route of the Sahara. At that time he was highly esteemed as a substitute for real pepper but lost importance as real pepper came across the sea routes to Europe. Today, he is once again pleased by an increase in demand due to our joy of traveling, the great pleasure of cooking and the migration to Europe.
The grains of the paradise taste very spicy and peppered with a fruity note.
Culinary use of paradise grains
Paradise grains are suitable for refining vegetables such as aubergines, potatoes and pumpkin, as well as fish, poultry and lamb dishes.
In West Africa, they are often used in stewed lamb dishes, but they are also suitable for grilled fish.
You can also mulled wine and beer with you. In Scandinavia, Aquavit is still being produced with paradise grains.
Citrus, coriander, allspice, chillies, pepper, cardamom, ginger, cumin, fennel, nutmeg, star anise, orange peel, buckthorn clover, bay leaves.
Good to know: Paradise grains are best freshly ground at the end of the cooking time to the court.