Cookbook:Grains of Selim
| Grains of Selim | |
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| Category | Herbs and spices |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Grains of selim, also called Kani pepper, Senegal pepper, Ethiopian pepper, uda, or etso, is a spice originating in a handful of countries in western and eastern Africa.[1]
Characteristics
[edit | edit source]The pods grow on evergreen trees.[1] After harvesting, they are picked and dried, sometimes with a smoking step.[1] The flavor is unusual, with a musky and bitter quality coming in part from the compound fenchone.[1][2]
Selection and storage
[edit | edit source]Like all dried spices, store grains of selim at room temperature in an airtight container away from light, heat, and moisture.
Use
[edit | edit source]The spice is notably used to make touba, a Senegalese coffee beverage, and peppersoup.[1] The pods can be used whole or crushed to flavor foods.[1][2] If using crushed or ground, do so only right before using, since the ground form is very volatile.[1]
Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b c d e f g 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.