HERB - Grains of Paradise

[Christine A Seelye-King]

This came over the Tavern Yard from a friend who's a cook.  I thought
there might be some who would like to have this definition. 
	Christianna
--------- Begin forwarded message ----------
From: "Keith A. Bradley" <kbrad at gte.net>
I fowarded the question to a professional chemist/SCA friend of mine.  I
thought I would share his answer.
Arland


Grains of Paradise

Grains of Paradise, Guinea Grains, Melegueta or Mallaguetta Pepper, from
Ampelopsis Grana Paradisi, or Habzeli of Ethiopia (Kanang of Ethiopia).
Two kinds of these grains are known in the English markets, one plumper
than the other. One may be that imported into America from West Africa,
and into England from plants introduced into Demerara, where they are
thought to be a product of A. Melegueta. They resemble Pepper in their
effects, but are seldom used except in veterinary practice and to give
strength to spirits, wine, beer, and vinegar. The seeds have a rich
reddish-brown colour.

Used plant part
Seed. The seeds have approximately the size and the shape of cardamom
seeds (3 mm), but are reddish-brown in colour. In powdered form, they
become pale grey. A good photo of the seeds is shown by Norman.

Plant family
Zingiberaceae (ginger family).

Sensoric quality
Spicy, hot and warm, a little bitter.

Main constituents
In the acetone extract of Ghanese grains or paradise, the following
hydroxyphenylalkanones were found:
1-(4-hydroxy-3-methoxyphenyl)-decan-3-one(called (6)-paradole),
1-(4-hydroxy-3-methoxyphenyl)-3-hendecan-3-one(called(7)-paradole) and
1-(4-hydroxy-3-methoxyphenyl)-3-hendeca-4-ene-3-one  (called
(6)-shoagole) in approximately equal parts. (Phytochemistry, 14, 853,
1975).Other work reports (6)-paradole and (6)-gingerole
(5-hydroxy-(6)-paradole).

Origin
West Africa (Nigeria to Ghana). Most imports stem from Ghana. In the
countries of origin, the seeds are used not only to flavour food, but
they
are also chewed on cold days to warm the body.

Etymology
In the Middle Ages, the spice was termed graines of paradise because of
its high value. Guinea and Malagetta refer to the region of origin. About
the elements -amomum in the genus name see cardamom.

The grains of paradise have been an important spice in 15.th century
Europe, when spices were high in demand, but the sea route to India has
not yet been discovered. In these times, grains of paradise were a common
substitute for black pepper. The West African coast got its name "pepper
coast" because the grains of paradise were traded there. Since then, the
importance of this spice has vanished to quite zero in our days; outside
its production area (Central Africa), it is only known in Northern Africa
and may appear in Moroccan spice mixtures (see cubeb pepper). See also
sichuan pepper for a comparision of several pungent spices.

Apart from Morocco, grains of paradise are also popular in neighbouring
Tunisia. Tunisian stews are frequently flavoured with an aromatic mixture
called glat dagga, which contains grains of paradise besides black pepper
and several sweet spices: cloves, cinnamon and nutmeg. Combining peppery
pungency and rich aroma, this mixture is a good example of Arab cooking
tradition.

In the West, grains of paradise are now hard to obtain, but still
valuable for people following old recipes (e.g., for sausages or
aromatized wine).
But this spice are a worthy addition to many other everyday dishes. Its
pungency is not as strong as pepper, but more subtle and goes well with
vegetables (potatoes, aubergines, pumpkin). To obtain best results,
grains of paradise must be ground before use and should be added shortly
before serving. Despite their rather pungent taste when tried alone, they
must be used liberally to obtain satisfactory results.


see:
http://bkfug.kfunigraz.ac.at/~katzer/engl/Afra_mel.html





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