Cookbook:Grains of Paradise
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| Category | Herbs and spices |
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Grains of paradise, also known as melegueta/Guinea pepper or by its latin name Aframomum melegueta,[1][2][3] is a West African spice in the ginger family.[3]
Characteristics
[edit | edit source]The fruit of the plant is harvested when ripe and then dried.[1] The dried pod is then broken open to collect the many small seeds,[1][4] which form the basis of the spice itself.[2] These seeds are a reddish-brown color when whole,[1] but they take on a grey appearance when ground, much like pepper.[1][4] The flavor of the spice is indeed hot and peppery (from the constituent paradol, shogaol, and gingerol), with aromatic and floral notes underneath.[1][3][4]
Selection and storage
[edit | edit source]The spice may be sold whole, similar in appearance to peppercorns, or ground. Like all dried spices, it is best stored in an airtight container at room temperature, away from light, heat, and moisture.
Use
[edit | edit source]Grains of paradise are used in North and West African cuisines.[1] For example, it is a component of ras el hanout, a Moroccan spice mixture, as well as Tunisian five-spice.[3][4]
Substitution
[edit | edit source]The spice has similar characteristics to those of black pepper, and it can therefore be reasonably substituted for or by black pepper.[1] Note, however, two things. The first is that the nuanced aromatic notes differ between the two, so the substitution will not be perfect. The second is that pepper is more pungent than grains of paradise,[1] so you will need to substitute less pepper for a given quantity of grains of paradise (and vice versa).[1] One conversion guideline is 2–3 quantities of grains of paradise for every quantity pepper.[1]
Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b c d e f g h i j k Farrimond, Dr Stuart (2018-11-06). The Science of Spice: Understand Flavor Connections and Revolutionize Your Cooking. National Geographic Books. ISBN 978-1-4654-7557-2.
- ↑ a b Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ a b c d McGee, Harold (2007-03-20). On Food and Cooking: The Science and Lore of the Kitchen. Simon and Schuster. ISBN 978-1-4165-5637-4.
- ↑ a b c d Van Wyk, Ben-Erik (2014-09-26). Culinary Herbs and Spices of the World. University of Chicago Press. ISBN 978-0-226-09183-9.