Grains of paradise, also known as alligator pepper, are peppery seeds with a complex flavor of coriander, ginger, and cardamom. They were one of the first spices traded between Africa and Europe and are used in West African dishes and spice blends. They are milder than black pepper but still offer a kick.
The grains of paradise are peppery seeds of 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 also commonly used in North Africa and less abundant in Europe. Specialty spice stores can carry these, and they can also be ordered through spice importers.
This spice is also known as alligator pepper, guinea grain or melegueta pepper. As the alternative names would suggest, it has a slightly peppery taste, but the taste is a little more complex than that. It also tastes like coriander, ginger and cardamom, with a citrus note and a scent that people sometimes describe as very ‘floral’. It is milder than black pepper but still offers a kick, especially when applied in large quantities.
The mother plant is a leafy shrub that produces distinctive trumpet-shaped purple flowers that develop into red pods. The seeds inside the pods start out reddish brown, turn gray with age, and are sold in both whole and ground forms. As a general rule, spice quality is best when whole grains of heaven can be obtained, allowing cooks to grind just enough for each dish.
Aframomum melegueta prefers swampy environments, but also loves warm climates. The West African climate is ideal for growing it, along with some other tropical spices, and the grains of paradise were one of the first spices traded between Africa and Europe. The name was invented in the 14th century to make the spice more exotic, thus increasing the price. It became very fashionable to replace black pepper, a more expensive spice, with this for some time in the 15th century, but it has since become much more expensive than black pepper.
There are many ways to use these seeds in cooking. Several West African dishes specifically call for this spice, with cooks using black pepper in a pinch when they can’t get it. It is also included in some African spice blends and can also be used in dishes of Asian and European origin, for cooks who want a slightly more delicate and complex flavor than that of black pepper.
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