Senegal pepper/Grains of Selim

Description

Senegal pepper or Guinea pepper, also known as Ethiopian, Negro, and Grains of Selim.

Grains of Selim, better known as Senegal pepper, thrive in the savannas and forests of tropical Africa. Until the Middle Ages, this spice was available in Europe as a substitute for black pepper, but it lost popularity in the 16th century when the sea route to India was discovered. Despite this, these peppers have been used in many traditional African dishes and spice blends since ancient times, and today this unusual spice, which visually resembles fermented pea pods, is being rediscovered in Europe. The pods themselves are responsible for the aromatic, spicy, and slightly bitter flavor, surpassing the seeds inside. The aroma of Senegal pepper is reminiscent of a blend of Cubeb pepper, nutmeg, and lemongrass.

These peppers are not suitable for a grinder – we recommend crushing them in a mortar or adding them whole to your dishes. They pair perfectly with stews, soups, sauces, fish dishes, and seafood.