Guinea Pepper

Guinea pepper (Aframomum melegueta), also known as grains of paradise, melegueta pepper or Guinea grains, is a species in the ginger family (Zingiberaceae) native to West Africa. It is closely related to cardamom. Its seeds are used as a spice, ground or whole, and impart a pungent, black-pepper-like flavor with hints of citrus. The names African pepper and Guinea pepper have also been used for it, but they are ambiguous, because they can apply to other spices such as grains of Selim. The plant is an herbaceous perennial native to swampy habitats along the West African coast. Its trumpet-shaped, purple flowers develop into pods 5-7 cm (2-3 in) long, containing numerous small, reddish-brown seeds.

The pungent, peppery taste of the seeds is caused by aromatic ketones, such as (6)-paradol. Paradol is the active flavor constituent of the seeds and is also found in ginger. Paradol is used in flavors to give spiciness. Essential oils, which dominate the flavor of the closely related cardamom, occur only in traces in the seeds. In the essential oils of A. melegueta and A. danielli seeds, eugenol, eucalyptol, α-terpineol, α-caryophyllene and β-caryophyllene were the most abundant components.

Melegueta pepper is commonly used in the cuisines of West and North Africa. In gourmet cuisine the grains of paradise are sometimes used in place of pepper, and they give a unique flavor to some craft beers, gins and Norwegian akvavit.

In West African folk medicine, grains of paradise are valued for their warming and digestive properties. Among the Efik people in Nigeria, they have been used for divination and ordeals determining guilt. A. melegueta has been introduced to the Caribbean and Latin America, where it is used in Voodoo religious rites.

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