Malaguetta pepper whole

also: grains of paradise, guinea pepper

Description:
Malaguetta pepper was a sought-after spice in Europe as early as the Middle Ages but was later almost completely displaced by real pepper. In Scandinavia it is still used today for the production of aquavit. The reddish-brown grains go very well with mulled wine, braised lamb and poultry dishes and starchy vegetables such as pumpkin, potatoes or eggplant. They are also an ingredient in the well-known North African spice blend Ras el Hanout.

Usage:
Add the grains of paradise freshly ground over the dish just before serving.

Known dishes:
Ras al-Hanout, Qâlat Daqqa.

Aroma/Taste:
Earthy-peppery, mild spiciness.

Harmonizes with:
Cumin, nutmeg, clove, allspice, cinnamon.

Origin:
Ivory Coast