The melegueta pepper has a warm and pungent sensation on the palate, bit its notes cinnamon, coconut and cardamom notes will add flavour with a touch of exoticism to all your dishes.
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The melegueta pepper is a spice of African origin. This seed was grown in the regions of Liberia and Sierra Leone, the former "Pepper Coast". Once dried, it replaces pepper. This is why it is also called: Guinea pepper or African pepper. The Portuguese make melegueta pepper their first conquest in terms of spices, then after them come the Moors and finally the Arabs. The grains of paradise entered our cuisine only very recently.
LET’S DIG IN!!
From the zingiberaceae family (producer of essential oils), such as ginger and turmeric, this plant produces large capsules containing multiple pyramidal seeds. For all its flavors to emerge, the pepper must be in grain and milled at the last moment. The melegueta pepper provides a hot and pungent sensation, but its cinnamon, coconut and cardamom notes will add exotic flavours to everything that you make.
Its use is essential to bring out the taste of food: mostly in all your dishes that consist of vegetables, fish and meat.
It is an essential spice in the development of new pepper blends.
WHAT OUR GRANDMOTHERS TOLD US
First, the piperine it contains is an alkaloid (sensation of pseudo-heat). It has antioxidant and anticancer properties (associated with turmeric). In addition, it is antibacterial. It protects the digestive system and works up an appetite. Finally, pepper is known for its aphrodisiac, toning and fortifying effects on the body. It is an anti-aging tonic.
ANECDOTE ...
This sought-after spice was long forgotten, except by the West Africans who used it to flavor beer and also as a remedy ...
Its use is a must in Australian local cuisine with the "Bush Tucker" which means "food from nature". Ideal when cooking fish or shellfish with lemon juice, red meats such as venison, and on desserts.
Its use is diversified and unavoidable to bring out the food's flavors: it goes wonderfully with Indonesian and Moroccan dishes. It can be used on fruit desserts (pineapple, melon).
Its use is essential in Chinese cuisine and will aromatize all your dishes, meats, fish, salads and vegetables velouté soup. It is delicious when used with pistachio and chocolate for dessert.
Un véritable poivre à fleur Premium du Japon, une merveille de la cuisine asiatique, puissant et très précis, il faudra le dompter car son taux d'huile essentielle est très concentré. Il se mariera avec vos tartares de poisson, pâtisseries, sorbets et glaces mais aussi vos légumes.
This pepper has notes of flower essence such as jasmine, rosewood, nutmeg, lemon, licorice and pepper. It becomes progressively aromatic and warm once in the mouth.
Its use is essential for Caribbean cuisine and will aromatize all your dishes, meat, fish, vegetables velouté soup. It even enters the composition of "Ketchup" which is an old invention of the Chinese.
The melegueta pepper has a warm and pungent sensation on the palate, bit its notes cinnamon, coconut and cardamom notes will add flavour with a touch of exoticism to all your dishes.
