Spice of the Year

Food and Wine magazine always has ideas on how to become a well traveled gourmet. Food and traveling are two of my favorite things, and it’s hard to beat the combination. In a recent issue of the magazine, there was an article about the best new products for the peripatetic epicurean. Including in the list was the spice of the year- Grains of Paradise, as melegueta pepper, Guinea grains, Guinea pepper and alligator pepper.
The spice is native to West Africa and is related to cardamom. In the past, it was an important spice in commerce, especially around the 14th and 15th centuries. Today, it is not used much outside of West and North Africa; in fact, it is one of the hardest spices to find. Imagine a cross between pepper, ginger and cardamom, Grains of Paradise are pungent and aromatic (ironically, it is not related to any of those). Often, they are used to flavor vinegars, beer and wine. Additionally, they are used in herbal remedies and in veterinary medicines. It is just one of the spices in the African collection from Vanns Spice Company. I was first introduced to the spice this spring, when it arrived at the store. I was instantly intrigued by the unique flavor profile.
To try Grains of Paradise, substitute the spice for pepper in marinades or vinaigrettes. It can also be used in the traditional Moroccan spice mix, Ras el Hanout. Ras el Hanout is a mixture of as many as 30 different spices, and is used as a spice rub. Grains of Paradise also adds a nice dimension to eggplant dishes.
-Josie
Grains of Paradise Salad.