SC - What is Grains of Paradise
grizly at mindspring.com
grizly at mindspring.com
Fri Mar 10 21:30:00 PST 2000
Grains of Paradise (Aframomum
melegueta [Roskoe] K. Schum.)
Synonyms
bot Amomum melegueta, Amomum grana paradisi
pharm Grana paradisi
Amharic Kewrerima
Dutch Paradijskorrels
English Guinea grains, Melegueta pepper
Estonian Melegeti aframon
French Graines de paradis, Malaguette, Poivre de Guinée, Maniguette
German Paradieskörner, Guineapfeffer, Meleguetapfeffer, Malagettapfeffer
Italian Grani de Meleguetta, Grani paradisi, Mani guetta
Russian Rajskiye zyorna, Malagvet
Spanish Malagueta
Used plant part
Seed. The seeds have approximately the size and the shape of cardamom seeds (3mm), 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).
Pepper (Piper nigrum L.)
General synonyms
Amharic K'undo berbere
Arabic Filfil
Assami Jaluk
Bengali Golmarich, Kalomarich
Burmese Nayukon, Nga-youk-kuan
Chinese Hu-chiao, Woo jiu, Hu jiao li
Danish Peber
Dutch Peper
Esperanto Pipro
Estonian Pipar
Farsi Philphili, Abeeyad
Finnish Pippuri
French Poivre
Frisian Piper
German Pfeffer
Greek Pipéri
Gujrati Kalomirich
Hebrew Pilpel
Hindi Gol mirch, Gulki, Kali mirch
Hungarian Borsó
Icelandic Pipar
Indonesian Merica
Italian Pepe
Japanese Kosho
Kannada Menasu
Laotian Phi noi
Malay Lada
Malayalam Kuru-mulagu
Marathi Kali miri
Norwegian Pepper
Oriya Gola maricha
Portuguese Pimenta
Punjabi Kali marich
Romanian Piper
Russian Pjerets
Russian Zelyony pjerets
Sanskrit Marichan, Vella, Krishnan, Krishnadi
Singhalese Gammiris, Miris
Spanish Pimienta
Swahili Pilipili
Swedish Peppar
Tamil Milagoo
Telugu Savyamu, Miriyalu
Thai Prik thai
Turkish Biber
Vietnamese Hat-trieu, Trieu
Special synonyms for Black pepper
pharm Fructus Piperis nigri
Arabic Filfil aswad
Dutch Zwarte peper
Estonian Must pipar
Finnish Mustapippuri
French Poivre noir
German Schwarzer Pfeffer
Hebrew Pilpel shahhor
Hindi Kali mirch
Icelandic Swartur pipar
Indonesian Merica hitam
Italian Pepe nero
Malay Lada hitam
Portuguese Pimenta preta, Pimenta-do-reino
Russian Chyorny pjerets
Spanish Pimienta negro
Swedish Svartpeppar
Special synonyms for White Pepper
pharm Fructus Piperis albi
Danish Hvid peber
Dutch Witte peper
Finnish Valkopippuri
French Poivre blanc
German Weißer Pfeffer
Hebrew Pilpel lavan
Icelandic Hvítur pipar
Indonesian Merica putih
Italian Pepe bianco
Malay Lada putih
Norwegian Hvitpepper
Portuguese Pimenta branca
Russian Byely pjerets
Spanish Pimienta blanca
Swedish Vitpeppar
Used plant part
Dried fruits.
Plant family
Piperaceae (pepper family).
Sensoric quality
Pungent and aromatic. The pungency is strongest in white pepper and weakest in green pepper, while black and green pepper are more aromatic than the white one.
Main constituents
Black pepper contains about 3% essential oil, whose aroma is dominated (max. 80%)by monoterpenes: sabinene and alpha-pinene, furthermore terpenes, beta-pinene, myrcene, limonene, delta-3-carene and monoterpene derivatives (borneol, carvone, carvacrol, 1,8-cineol, linalool). Sesquiterpenes make up about 20% of the essential oil:
beta-caryophyllene, humulene, beta-bisabolone and caryophyllene oxide and ketone.
Phenylether (eugenol, myristicine, safrol) are found in traces. Loss of monoterpenes due to bad storage conditions (especially for ground pepper) should be avoided.
The pungent principle in pepper is an alkaloid-analog compound, piperine; it is the amide of 4-dioxymethylene-phenyl)-hexa-2,4-dienoic acid (piperinic acid) with azinane (piperidine); only the trans,trans conformation contributes to pepper's pungency. Several piperidine-analogous compounds have been isolated from black pepper where the acid carbon backbone is partially hydrogenated (piperanine) or two carbon atoms longer (piperettine); amides of piperinic acid with pyrrolidine (piperyline) or isobutylamine (piperlongumine) have also been isolated. Total content of piperidine-analogs in black pepper is about 5%.
I copied this infomration from Gernot Katzer's webpage. He lists lots of sources there, and I cannot speak to the historical accuracy he lists for the spices nor the technical. According to his information, the compopunds seem radically different. You can go to his page for more information on these and other spices.
niccolo difrancesco
sca-cooks at ansteorra.org wrote:
> <<<SNIP>>>
Pepper trees are native to monsoon forests in India, and the flowers are
replaced with strings of pepper berries.
Still don't know the chemical make-up.
Regards,
Allison, allilyn at juno.com
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