Xylopia aethiopica

Grains of Selim, also known as Senegalese, Kani, Moor or Ethiopian pepper, are the seeds of a species of African bush tree.

Although it is not actually a peppercorn, due to its spiciness and quality it is used as a substitute for pepper on the African continent.

FLAVOR

The taste is described as a mixture of cubeb pepper and nutmeg, with hints of cardamom and a slight acidity.

USED IS the whole pod.

PURCHASE AND STORAGE

Buy grains of Selim whole, because the most aromatic flavor is in the shell. The seeds are bitter.

USE IN COOKING

It is a very common spice in kitchens across Africa. For the preparation of bouquet garni, a West African soup, it is used slightly ground. If it is added whole, it must be taken out at the end.

In Nigeria, they prepare jollof rice with it, and in Ghana, it is used in stews.

In Senegal, a lightly smoked version known as poivre de Sénégal is sold, as is added to coffee to make café Touba, the most popular version of coffee in Senegal.

They are an excellent choice for seasoning fish and chicken, as well as for various sauces and pastes. You can use it as a substitute for cardamom or pepper.

IT IS ESSENTIAL FOR bouquet garni, café Touba.

GOOD WITH fish, chicken, lamb, coffee, soups, stews.

GOOD IN COMBINATION WITH garlic, ginger, cayenne pepper, onion, bay leaf.