Location: Côte d’Ivoire
Botanical classification: Aframomum (from the Zingiberaceae family)
Grains of Paradise, also known as Guinea pepper, is native to West Africa where it is widely used in cooking as well as for its aphrodisiac properties.
Belonging to the Zingiberaceae family (just like ginger), Grains of Paradise, despite its present pungency, is not considered a pepper.
A tropical plant with a rhizome that can reach 3 meters, the seeds come from the pulp of the fruits (pods that measure between 8 and 10cm).
Widespread in France in the 13th century, it was later forgotten.
Aromatic profile:
On the nose, Grains of Paradise reveals notes of Africa that are dear to me, like the smell of lateritic soil after the rain. On the palate, the flavor is complex, rich, and oily with a hint of ginger and coconut, finishing with a fresh, almost lemony touch.
Pairings:
The seeds particularly accompany sauced dishes (a personal favorite with tomatoes), stir-fried vegetables, and fish. You can put them in a simmering dish because, unlike pepper, they can withstand cooking.
Favorites:
In a stew or slow-cooked dish, added at the beginning of cooking
Crushed on oven-roasted vegetables
In a red wine sauce
On a hard cheese, grated very finely at the time of serving
Health benefits:
Like ginger, its stimulating properties give it aphrodisiac virtues in West Africa.
It also has diuretic and digestive properties. Traditional African medicine often uses it to treat intestinal disorders (bloating, intestinal infections or gastric problems), headaches and fatigue.
