Food Alphabet
Pepper "paradise grains" (malagetta)
Pepper "paradise grains" is a close relative of cardamom. It is not related to real pepper and belongs to the ginger family. It is native to tropical West Africa, and today is grown mainly in Ghana and Ivory Coast. The Portuguese, who captured this African coast first, called it "Costa de mala gens", from which the name malaguette ("malagetta") came.
Malagetta has beautiful seeds, shaped like a tear. They are covered with a shiny brown shell and have a white viscous core. It is from them that a low-burning spice is obtained. The taste is rich, complex, similar in some ways to white pepper or cardamom, but with a spruce-juniper aroma.
In 15th-century Europe, the malagetta pepper was of great importance. This can be seen even from the name-it reflects the great respect that was shown to this spice. The coast of West Africa was called the Pepper Coast because of the flourishing malagetta trade there. At that time, the demand for spices was generally very high, and the sea route to India was not yet open – that's why "paradise grains" were in such demand.
In the 16th and 17th centuries, caravans going north through the Sahara, as well as the desperate pirates of Queen Elizabeth, delivered "paradise grains" to Europe. By the way, it is believed that Elizabeth herself was very fond of this spice. However, already in the time of George the Third, the importation of malagetta into England was prohibited, and thus the "paradise grains" gradually lost their popularity. Only in the brewing industry did they maintain their position, despite the fact that hops were already discovered.
In the 18th and 19th centuries, "paradise grains" were a common addition to porter. It was later used in some variations of Belgian white beer and in faro-sweetened diluted lambic.
To date, "paradise grains" is used only as a local condiment in West and North Africa. They can be found in the spice bazaars of the former Maghreb caravan crossroads - in Moroccan and Tunisian spice mixes.
In France, the "grains of paradise" appear sporadically and are quite little known there. Nevertheless, the favorite drink of southern France – anise liqueur-traditionally does not do without this spice.
In general, "paradise grains" are used in cooking in the form of whole seeds or in the form of powder. At the same time, you need to grind the seeds immediately before use and add them to dishes immediately before serving.
"Paradise grains" are great for mashed potatoes, mashed soups, stews of zucchini, pumpkin and other vegetables, as well as for cream sauce. The sweet notes contained in the taste of "paradise grains" are organically combined with fruits, desserts, traditional pastries and nutty sweets; in addition, they are combined with cinnamon and cardamom. Added to the pepper grinder along with black, white and allspice, "paradise grains" will elegantly set off the taste of the steak. They will also perfectly complement dishes in the old style – pates, sausages, baked pork or game (including poultry).
