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Grains of Paradise

'Entirely different from black peppercorns and in my mind, incomparably better,' wrote Amanda Hesser of The New York Times. Related to cardamom and native to West Africa, these Grains of Paradise seeds are sweet-spicy but buttery, with a hint of lavender and juniper. Try them in a half-and-half mix with black peppercorns, or in peppernut cookies, and see what you think. 

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The Spice House
The Spice House


Grains of Paradise is indigenous to the west coast of Africa. It is a relative of both ginger and cardamom, this is what gives it its peppery floral flavor. This spice was used in Europe much the same way black pepper is used and it was also added to beverages like beer and wine. Grains of Paradise became popular when pepper became expensive and when the cost of pepper subsided Grains of Paradise became less known. Luckily it has been brought back through cooking knowledge of its added essence to its peppery flavor. Use Grains of Paradise in any dish you would add pepper to add a more floral note to your dish, or even mix with pepper in your pepper grinder to add depth. Ingredients: Grains of paradise. 



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One of my favorite purchases recently

Just as the description says, its like black pepper but so very different and for the best. It has an almost wine-like smell to it and bites like licorice or tart fruits.

I used this to make a spice blend with fenugreek, fennel, white mustard and it adds such a good kick and aroma to the blend.

I also put it in a grinder and sprinkled it over honey-roasted carrots with flake salt and it's so tasty!

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