What are Grains of Paradise?
Grains of paradise are peppery seeds from the Aframomum melegueta plant. They have been used in their native West Africa for centuries, and in Europe since at least the 800s. Today, they are commonly in use in Northern Africa as well, and less abundant in Europe. Stores which specialize in spices may carry grains of paradise, and they can also be ordered through companies which import spices.
This spice is also known as alligator pepper, Guinea grains, or melegueta pepper. As the alternate names would imply, it has a slightly peppery flavor, but the taste of grains of paradise is a bit more complex than that. The spice also tastes somewhat like coriander, ginger, and cardamom, with a citrus note and a scent which people sometimes describe as being very “floral.” It is milder than black pepper, but it still packs a kick, especially when applied in copious amounts.
The parent plant is a leafy shrub which produces distinctive purple trumpet-shaped flowers which develop into red pods. The seeds inside the pods start out reddish-brown, turning gray with aging, and they are sold in both whole and ground form. As a general rule, the quality of the spice is better when whole grains of paradise can be obtained, allowing cooks to grind just as much as they need for each dish.
Aframomum melegueta prefers swampy environments, but it also likes warm weather. West Africa's climate is ideal for growing it, along with some other tropical spices, and grains of paradise was one of the earliest spices traded between Africa and Europe. The name was invented in the 14th century to make the spice seem more exotic, thereby driving up the price. It became very fashionable to replace black pepper, a more expensive spice, with grains of paradise for some time in the 15th century, but grains of paradise have since become much more costly than black pepper.
There are numerous ways to use grains of paradise in cooking. Several West African dishes call specifically for this spice, with cooks using black pepper in a pinch when they cannot obtain it. It is also included in some African spice blends, and it can be used in dishes of Asian and European origin as well, for cooks who want a flavor somewhat more mild and complex than that of black pepper.
Written by S.E. Smith
