Grains of Paradise

I originally bought my grains of paradise for a mead recipe I was developing. Until I began making mead, I had never heard of these intriguing little seeds. But had only read about them in historic texts and ancient mead recipes.

Grains of paradise are small, irregular-shaped seeds that are native to the west coast of Africa. They’re a woody, aromatic spice was widely used in Europe from the Middle Ages until the 19th century, when it’s popularity began to fade; which is why I’d only read about them until I began my mead making adventure.

They are a member of the ginger and cardamom family. These exotic seeds contain the most heavenly aroma — a heady combination of black pepper, cardamom, lemon zest, and something warm and woodsy that reminded me of sunshine on pine needles on the forest floor. When you bite into one the flavour follows in much the same order as the aroma. An initial burst of inviting, peppery warmth gives way to bright notes of citrus and something herbaceous and almost floral. 

Typically, you’ll want to grind the grains of paradise before using them and toasting the spice before grinding it also helps boost its flavours and aromas. They’re very dry and break down easily with a mortar and pestle or in a coffee grinder.

I only used a smidge for my text-batch mead, so the rest of the bounty is now part of my spice repertoire and in my pepper-mill. It has been going on everything grilled or roasted for the past few years: a dry rub for steaks and kebabs, always on wild game like elk, and whisked into marinades for fish and vegetables. It is also fantastic in middle eastern type salads of both the leafy green and the grain varieties — play up the spice’s citrusy flavour and use it in a lemon vinaigrette.

In West Africa, where spices are ground and combined in complex blends. Grains of paradise are mixed with coriander, cinnamon, dried chilies and cloves as a condiment for grilled lamb, chicken, fish, pumpkin and okra, or added to soups, stews and pickling mixtures. They also turns up in raz al hanout, the spice mixture of Morocco.

So, next time you are looking for something unique to add flare to your grilled meats, reaching for these instead of the pepper-mill may become the newest love of your life too!