Grains of Paradise (whole seeds)
The name alone sparkles. With a billowing aroma, and a slowly intensifying heat, its taste changes by the second. The heat lingers, but the spice remains pleasantly tempered with flavours reminiscent of jasmine, hazelnut, ginger and cardamom. Try it in dishes where black pepper would be used, cracking the grains and pressing into meats, or grind onto pastas or vegetables. Traditionally used in West African dishes.