Grains of Selim
From Wikipedia, the free encyclopedia
The term Grains of Selim refers to the seeds of a shrubby tree, Xylopia aethiopica, found in Africa. It is also known as Guinea pepper, kimba pepper, African pepper, Moor pepper, Negro pepper, Kani pepper and Ethiopian pepper. The seeds have a musky flavor and are used as a pepper substitute. It is sometimes confused with grains of paradise.
In West African cookbooks, especially those from Cameroon, the spice is referred to as kieng, but the language that name is derived from is unknown.
[edit] Use in cuisine
The pods are crushed and added whole to soups or stews, then removed before serving.
[edit] References
- The Oxford Companion to Food, by Alan Davidson, Oxford University Press. ISBN 0-19-211579-0
- Gernot Katzer's Spice Pages [1] (accessed October 26 2005)
[edit] See also
