Grains of Paradise

                (Aframomum melegueta [Roskoe] K. Schum.)

 

Grains of Paradise

Used plant part

Seed. The seeds have approximately the size and the shape of cardamom seeds (3 mm), but are reddish-brown in colour. In powdered form, they become pale grey. A good photo of the seeds is shown by Norman.

Plant family

Zingiberaceae (ginger family).

Sensoric quality

Spicy, hot and warm, a little bitter.

 

The grains of paradise grow in large pods

Main constituents

In the acetone extract of Ghanese grains or paradise, the following hydroxyphenylalkanones were found: 1-(4-hydroxy-3-methoxyphenyl)-decan-3-one (called (6)-paradole), 1-(4-hydroxy-3-methoxyphenyl)-3-hendecan-3-one (called (7)-paradole) and 1-(4-hydroxy-3-methoxyphenyl)-3-hendeca-4-ene-3-one (called (6)-shoagole) in approximately equal parts. (Phytochemistry, 14, 853, 1975).
Other work reports (6)-paradole and (6)-gingerole (5-hydroxy-(6)-paradole).

Origin

Grains of paradise are native to Africa's West coast, namely the countries Ghana, Liberia, Ivory Coast, Togo and Nigeria. Most imports stem from Ghana. In the countries of origin, the seeds are used not only to flavour food, but they are also chewed on cold days to warm the body.

Etymology

In the Middle Ages, the spice was termed graines of paradise because of its high value. Guinea and Malagetta refer to the region of origin. About the elements -amomum in the genus name see cardamom.
 

The grains of paradise have been an important spice in 15.th century Europe, when spices were high in demand, but the sea route to India has not yet been discovered. In these times, grains of paradise were a common substitute for black pepper. The West African coast got its name "pepper coast" because the grains of paradise were traded there. Later, in the Renaissance, when pepper hat outrun them as the favourite kitchen spice, grains of paradise were common as beer flavouring (see gale).

Grain of paradise plant with flower www.ruehlemanns.de

 

Since then, the importance of this spice has vanished to quite zero in our days; outside its production area (Central Africa), it is only known in Northern Africa and may appear in Moroccan spice mixtures (see cubeb pepper). See also sichuan pepper for a comparision of several pungent spices.

Apart from Morocco, grains of paradise are also popular in neighbouring Tunisia. Tunisian stews are frequently flavoured with an aromatic mixture called gâlat dagga, which contains grains of paradise besides black pepper and several sweet spices: cloves, cinnamon and nutmeg. Combining peppery pungency and rich aroma, this mixture is a good example of Arab cooking tradition.

In the West, grains of paradise are now hard to obtain, but still valuable for people following old recipes (e.g., for sausages or aromatized wine). But this spice are a worthy addition to many other everyday dishes. Its pungency is not as strong as pepper, but more subtle and goes well with vegetables (potatoes, aubergines, pumpkin). To obtain best results, grains of paradise must be ground before use and should be added shortly before serving. Despite their rather pungent taste when tried alone, they must be used liberally to obtain satisfactory results.