Amomum melegueta

Melegueta pepper is the seed of a reed-like perennial plant with luscious trumpet-like flowers that grows on the steamy tropical coasts of West Africa, from Liberia through the Gulf of Guinea to Nigeria.

In addition to its other names, there are also Guinea pepper, Melegueta pepper and more rarely, crocodile pepper.

The spice, which was brought to Europe in the 13th century via Saharan caravan routes, was valued as a substitute for real pepper. Today's production is still in the same region, with Ghana as the main producer.

FLAVOR

Malegueta pepper is related to cardamom, but its flavor does not have that element of camphor. Malegueta peppercorns have a sharp, spicy, peppery taste with a fruity note. The aroma is similar, but milder.

USED ARE seeds.

PURCHASE AND STORAGE

Malegueta pepper is not easy to find, some spice merchants have it, and it can also be bought in West Indian or African markets. If it is kept in a closed container, it will preserve its taste for up to several years.

Grind them as needed.

USE IN COOKING

Malegueta peppercorn is rarely used in Western kitchens, but it remained popular long after real pepper became cheaper and more readily available.

It was used to flavor wine and beer, and in hot sack (Spanish white wine) it was a popular tonic in the 17th century, but by the middle of the 19th century it had half disappeared.

In Scandinavia, they are still used in akvavit. Only in West Africa and to a lesser extent in the Federation of the West Indies is it still used as a spice; along with Mahgreb, it is one of the ingredients of Moroccan ras el hanout and Tunisian galat dagga.

Malegueta pepper is excellent in mulled wine, in braised lamb dishes and with vegetables, including eggplant, potatoes and pumpkin.

Before use, grind them and add them in the last stage of cooking. Pepper mixed with a little cardamom can be used as a substitute.

IT IS ESSENTIAL FOR galat dagga, ras el hanout.

IT IS GOOD WITH eggplant, lamb, potatoes, poultry, rice, zucchini, tomatoes, root vegetables.

COMBINES WELL WITH allspice, cinnamon, cloves, cumin, nutmeg.