Aframomum melegueta

The term Grains of Paradise refers to a West African spice obtained from the plant Aframomum melegueta (Ginger family, Zingiberaceae) which gives pungent, peppery flavor. It is also known as Guinea pepper, Melegueta pepper, alligator pepper and Guinea grains.

Aframomum melegueta is a herbaceous perennial plants native to swampy habitats along the West African coast. Its trumpet-shaped, purple flowers develop into 5 to 7 cm long pods containing numerous small, reddish-brown seeds.

The seeds have a pungent, peppery taste due to aromatic ketones, e.g., (6)-paradole (systematic name: 1-(4-hydroxy-3-methoxyphenyl)-decan-3-one). Essential oil, which is the dominating flavor component in the closely related cardamom, occur only in traces.

Grains of paradise are commonly employed in the cooking styles of West Africa and also North Africa, where they have been traditionally imported via caravan routes through the Sahara desert. In Europe, they enjoyed a short peaked popularity in the 14th century, when Portuguese sailors reached West Africa in their first steps to establish a sea route to India. When Vasco da Gama finally reached India in 1498, the new influx of relatively cheap black pepper ended the popularity of grans of paradise in Europe.

In West African folk medicine, grains of paradise are valued for their warming and digestive properties. Grains of paradise have been introduced to the Caribbean islands, where they are used as medicine and for religious ( Voodoo) rites.

Today it is used in the brewing of Samuel Adams Summer Ale and the distilling of Bombay Sapphire gin.

There is also a Malagueta pepper grown in Brazil which is a Capsicum.