Spices & seasonings · Whole spices

Grains of paradise

West African seeds with a peppery bite and citrus, cardamom-like aroma. Ground like black pepper.

Also called: melegueta pepper, alligator pepper, guinea pepper, guinea grains, atare, ossame

A kind of spices

Read the full spice guide: flavour, history and how to use it

What it is

Grains of paradise are the small, hard, reddish-brown seeds of Aframomum melegueta, a ginger-family plant from coastal West Africa. They taste like black pepper with a lighter, warmer heat and notes of citrus, cardamom and coriander. They were a popular pepper alternative in medieval Europe and remain in use in West African and North African cooking.

Aframomum melegueta

How it’s used

Ground over meat and vegetables in place of black pepper
West African soups and stews
Some ras el hanout blends
Brewing and spiced drinks
Spice rubs

Characteristics

Taste: Peppery, warm, lemony, slightly floral.
Sold as: whole, ground
Cooking uses: Commonly cooked, Mainly a seasoning
Common in: West African, Ghanaian, Nigerian, Liberian, Moroccan

Storage

Cool, dry and dark. Whole seeds keep for a year or more in an airtight jar; grind just before using.

Diet, allergens and safety

No major allergens in typical versions.

Vegetarian
Vegan
Dairy-free
Egg-free
Gluten-free
Nut-free
Soy-free
Caffeine-free

Nutrition per 100 g

Energy: 251 kcal
Protein: 10.39 g
Carbohydrate: 63.95 g
Fat: 3.26 g
Fibre: 25.3 g
Sugars: 0.64 g

USDA FoodData Central: Spices, pepper, black (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

Black pepper — Same amount of black pepper with a pinch of ground cardamom.

Related ingredients

Recipes with grains of paradise

No recipe in the catalogue uses it yet.

More whole spices