The Science of Spice

Flavour Group | PUNGENT COMPOUNDS | Grains of Paradise 181

Cooking with oil is essential – most of the

flavour and pungency compounds dissolve

well in oil and/or alcohol.

Grind seeds immediately before use and

add them towards the end of cooking to

minimize loss of flavour from evaporation.

RELEASE THE FLAVOUR

The flavour compounds in these small

seeds evaporate very quickly and most

dissolve poorly in water.

BLENDING SCIENCE

The slowly developing heat of grains of paradise comes mainly from the pungent compound

paradol, and to a lesser extent from gingerol, which gives heat in ginger. Bitterness derives

from an acid called humulone, and fragrance from the terpene molecule caryophyllene.

FOOD PARTNERS

Vegetables Sprinkle ground seeds over an

aubergine and tomato stew; grind liberally over

root vegetables after roasting.

Apples Grind a couple of seeds and add to

apple compote for a citrusy, herbaceous flavour.

Rice Add plenty of ground seeds to the cooking

liquid for jollof rice, a West African dish.

Lamb Toast and grind the seeds and

sprinkle them over Moroccan-style stewed

lamb just before serving.

Oily fish Sprinkle crushed seeds over

salmon or tuna steaks before grilling.

Drinks Steep a few seeds in a warm

sugar syrup with other aromatics such as

pared lemon peel. Allow to cool, then use in

gin or vodka cocktails.

Kitchen

creativity

add bite with

another gingerol:

ginger brings a raft

of flavour compounds

from sweet to citrusy,

and its own pungency

adds depth to the heat

match with other

peppery compounds:

black pepper

has a similar heat

to paradol from the

piperine compound,

and also brings

floral notes

curry leaf makes

an excellent pairing

as it also shares

caryophyllene

highlight bitter

notes with related

humulene:

celery seed also

adds warmth and

earthy aromas, and

a savoury quality

enhance earthiness

with other

caryophyllenes:

cinnamon

intensifies woodiness

and adds warmth with

cinnamaldehyde

allspice

brings sweetness

and clove-like

penetrating eugenol

This spice, with its heat and fragrant, herbaceous notes, is often used in seasoning

blends for meat stews and soups in North and West Africa. It can be used instead of

or combined with black peppercorns – try adding a few seeds to your pepper grinder.

PARADOL

hot | spicy |

pungent

GINGEROL

warm | pungent |

spicy

HUMULONE

bitter | hoppy |

earthy

CARYOPHYLLENE

woody | earthy |

hints of clove

Fat Alcohol

BLEND TO TRY

Use and adapt this classic blend

featuring grains of paradise.

Mbongo mix p35

Black pepper contains three times

more flavour-containing oil than

grains of paradise.

< 1%

flavour

oils

3%

flavour

oils

Grains of

paradise

Black

pepper

Pepper substitute

If using grains of paradise as an

alternative to black pepper, add two

to three times more than you would

of pepper.

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GRAINS OF

PARADISE

Pr

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