Grains of Paradise
Grains of paradise with a ginger-like freshness. For root vegetables, lamb and poultry.
- Heat and freshness like ginger
- For aubergines, pumpkin and root vegetables
- Also with poultry, lamb and potatoes
- Coarsely crushed as an aromatic crust for tuna
- Add freshly ground at the end
You will receive 69 enjoyment points
Inhalt: 100 grams
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Free shipping from 49 €
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Manufactured in Klingenberg am Main
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Free from additives
Grains of paradise – West African heat like ginger in a seed
Grains of paradise, also called Guinea pepper, unite the heat and freshness of ginger in a single seed. A West African classic that was highly prized in the medieval cooking of Europe.
How to use
Excellent for aubergines, pumpkin, tomatoes, root vegetables, potatoes, rice, poultry and lamb. Add freshly ground at the end.
Tip: crush coarsely, roll tuna or similar in it and sear very briefly all around, for an exciting texture.
Important: store the whole seeds dry, dark and sealed. Grind them only just before use so the lemony heat is preserved.
At a glance
- A West African classic
- Heat and freshness like ginger
- For root vegetables, lamb, poultry and tuna
- Add freshly ground at the end
Goes well with
Complement grains of paradise with our cubeb pepper or the real red Kampot pepper for an exciting pepper variation.
Frequently Asked Questions
What do grains of paradise taste like?
Like a mix of pepper and ginger, hot and finely savoury with a lemony freshness.
Are they suitable for the pepper mill?
Yes, very much so. Also mortared as a coarse finish on steak and tuna.
Where do they come from?
From West Africa, the home of Aframomum melegueta, a relative of ginger.
How do I store grains of paradise?
Store the whole seeds dry, dark and sealed, and grind them only just before use.
