Spice

Seed

Grains-of-paradise seed is the dried, reddish-brown seed of Aframomum melegueta—the only form sold as the spice. Whole seeds keep their peppery heat and cardamom-citrus oils better than pre-ground powder; a light crush in a mortar is enough to open the coat before grinding or tossing into a mill. Flavour is warm rather than purely hot: black-pepper bite, ginger warmth, and a bright citrus-resin top note. Use whole in pickling spice, brines, and slow braises, or grind fresh for rubs, sausage, craft beer, and West African stews. Toast briefly to deepen aroma, then cool before grinding. A little goes far; start at a fraction of the black pepper you would normally use and adjust. Store airtight, away from light, like any high-oil seed spice.