Grains of Paradise, Aframomum melegueta, is a member of the Zingiberaceae family (also known as the ginger family) and is closely related to ginger, galangal, turmeric and cardamom.

Grains of Paradise is native to Africa’s West coast, namely the countries Ghana, Liberia, Togo and Nigeria with most imports coming out of Ghana. Long used in Middle Eastern, North and West African cuisines, this spice is once again gaining in popularity throughout other regions of the world. These pyramid-shaped whole seeds are reddish brown and turn to a dull Grey when ground.

Grains of Paradise is used as a substitute for those who are looking for something similar, but more flavorful than black pepper. Grains of Paradise with its aromatic fragrance and spicy heat (but certainly not chile pepper hot) brings food to life in a way that black pepper never does.

Contains .5% to 1% essential oil, mostly humulene and caryophyllene. The mild pungent aroma is due to paradol, shogoal and gingerol.

Grains of Paradise is also called Jouz as-Sudan, Jouz ash-sharq, Jouz al-Sudan, Gawz al-Sudan, Gawz al-shark, Jawz as-Sirk, Tin al-Fil (Arabic), Tian guo gu li (Mandarin), Graines de paradis, Malaguette, Poivre de Guinée, Maniguette (French), Paradieskörner, Guineapfeffer, Meleguetapfeffer, Malagettapfeffer (German), Sementes-do-paraíso, Grãos-do-paraíso, Pimenta Guiné (Portuguese), Rajskie zyorna, Rajskie zerna, Malagvet (Russian) and Malagueta or Pimienta de malagueta (Spanish).

Grains of Paradise is also known as alligator pepper, melegueta pepper (not to be confused with Brazilian Malagueta pepper which is actually a member of the Capsicum family), Guinea pepper, ginny pepper and Roman pepper.

History of Grains of Paradise

Pliny the Elder (23-79AD) referred to it as African pepper and in the Middle Ages (400-1400AD), this spice was termed “grana paradisi” meaning "grains of paradise" due to its high value. This name is contemplative of the medieval conception of an "earthly paradise" full of the aroma of spices. In Hebrew the Biblical term "Eden" is used in describing this spice “gargeri gan ha-eden” which translates to "grains from the Garden of Eden".

The earliest written record of the plant occurred in 1214 AD with several medical prescriptions from physicians in places as diverse as Nicosia (the largest city on the island of Cyprus), Lyons (in modern day France), Rome and Wales (in modern day Great Britain). In 1469 King Afonso V of Portugal granted Ferno Gomes, a Lisbon merchant and explorer, a monopoly of trade in the Gulf of Guinea. This allowed Gomes to control the market, on what he called guinea pepper, being imported into Europe (primarily into France, Italy and Portugal) as a popular, less expensive substitution for black peppercorns from the east. Queen Elizabeth I of England (who ruled from 1558-1603) was said to flavor her Beer with Grains of Paradise.

The Grains of Paradise trade became so strong that the African coastline just north of the Ivory Coast became known as the Grain Coast. In 1498 the sea route from Europe to the Indian Ocean, around the Cape of Good Hope, was pioneered by the Portuguese explorer Vasco da Gama. This made the East and its wealth of spices, including black peppercorns, less expensive and more readily available. The European market for Grains of Paradise soon all but disappeared.  

Until recently Grains of Paradise has remained a minor spice outside of West Africa.

Grains of Paradise Cultivation

Grown from a rhizome Grains of Paradise is a tropical reed-like plant that thrives in the swamps of the “Grain Coast” of West Africa. The plant reaches a height of 3-5 feet with bamboo looking leaves that are 10” long by 1” wide. It produces pink or purple lily flowers which develop into pods that can be 1.5 to 3” long. The pod, which looks like a tough leathery husk, will contain between to 60-100 seeds in a white jelly-like pulp.

The plant takes about 12 days to start growing from seed and is ready for the first harvest about 10 months later. Each plant can bear fruit for up to 10 years.

Grains of Paradise is mostly grown in Sierra Leone, Guinea, Ghana and Nigeria. They are also grown on a smaller scale in the US, India and in the Caribbean, where they were brought in the 1800’s on slave ships from West Africa.

Depending on the time of year our Grains of Paradise may come from Nigeria or the US.

Cooking with Grains of Paradise

Grains of Paradise are among several flavorful spices, like long pepper and cubeb, from West Africa, where spices are ground and combined in complex blends. In Tunisia, Grains of Paradise is used to add flavor to vegetable dishes (especially eggplant). In West Africa, to spice vegetables such as eggplant, okra, potatoes and pumpkin. In Europe they were historically used to spice beer and wine and more recently liqueurs and vinegars.

You can use Ground Grains of Paradise almost like a finishing salt and add right before a meal is served (by sprinkling on top). Grains of Paradise works really well in this manner especially on steamed fish or steamed vegetables. We've also used Grains of Paradise in a variety of rice dishes.

You’ll soon discover that there is probably no recipe in which Grains of Paradise can't be substituted for black pepper. Like peppercorns, they can be crushed in a mortar and pestle or ground in a pepper mill. Grains of Paradise is often used in larger quantities than pepper when cooking.

We always recommend starting off using less than more when using a new spice or seasoning for the first time so that it doesn't overpower your dish. You can always add more.

Grains of Paradise is found in the Moroccan spice blend Ras el Hanout and in Tunisian Five Spice.

Grains of Paradise is used to flavor chicken, couscous, fish, grilled lamb, okra, pickling mixtures, pumpkin, rice, soups and stews. In this country it’s gaining popularity when ground into dipping sauces or rubbed on chicken, steaks and hamburgers before grilling.

Grains of Paradise pairs well with black pepper, cinnamon, coriander, clove, cumin and ginger.

One of our favorite recipes using Grains of Paradise is Tomatoes and Okra.

What Does Grains of Paradise Taste Like

Grains of Paradise has a peppery, pungent flavor with bitter fruity notes and a slight aroma that is similar to cardamom and clove. Grains of Paradise is not as pungent as black pepper.

Frequently Asked Questions About Grains of Paradise

What is a substitute for Grains of Paradise?
We've heard of substitutes for Grains of Paradise being ground black pepper, cardamom or sansho powder (typically 1 part Grains of Paradise equaling 1/2 part of one of these). We feel for a more complete flavor that you should substitute 1 part Grains of Paradise with 1/2 part ground black pepper and 1/4 part each of cardamom and ginger.

Can you add Grains of Paradise to beer?
Yes absolutely. Grains of Paradise is often added to summer wheat beers, session pale ale and Belgian witbiers. The brewer Sam Adams adds Grains of Paradise to their Summer Ale, Cold Snap, White Latern and Imperial White.

What are seeds of paradise?
This is also Grains of Paradise.

** This product is certified kosher.

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