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Grain of paradise
Grain of paradise
Grains of Paradise: The Maniguette
Also known as Guinea pepper or grains of paradise, maniguette is a precious spice of African origin, admired for its aromatic strength and finesse. Long forgotten, it is now making a comeback in creative kitchens thanks to its unique flavor, somewhere between pepper, ginger, and citrus. A rare spice to discover or rediscover.
€42.00
How to Cook with Maniguette?
It pairs wonderfully with meats, fish, root vegetables, and sauces. Its warm, citrusy aroma also makes it a great addition to desserts or beverages for an exotic touch. It’s best not to cook it for too long to preserve its most delicate notes. It can be used in infusions (in cream, milk, syrup, or sauces) or ground directly onto the plate as a fragrant finishing touch. It also handles light dry toasting well, especially in slow-cooked dishes, to enhance its aroma.
Recipe Ideas for Using Maniguette
- - Roasted duck breast with honey and maniguette: sear a duck breast skin-side down until golden brown. Finish cooking in the oven with a drizzle of honey and a pinch of crushed maniguette;
- - Glazed carrots with cumin and maniguette: sauté baby carrots in a bit of butter with a spoonful of sugar, ground cumin, and crushed maniguette. Add a little water and let simmer until tender and glossy;
- - Dark chocolate ganache infused with maniguette: heat heavy cream with lightly crushed maniguette seeds, let infuse off the heat for 10 minutes, then strain. Pour the warm cream over chopped dark chocolate and blend.
Maniguette: An Aromatic Blend
Maniguette reveals a complex array of aromas: initially peppery and warm on the palate, giving way to citrusy, resinous, and slightly camphorated notes. Hints of ginger, green cardamom, and even mild nutmeg can also be detected. Its flavor is persistent but less fiery than black pepper, making it pleasant to pair with delicate ingredients.
The Botany of Maniguette
Maniguette comes from a tropical perennial plant in the Zingiberaceae family, like ginger and cardamom. Its scientific name is Aframomum melegueta. It grows naturally in the humid regions of West Africa, mainly in Ghana, Liberia, Côte d’Ivoire, and Nigeria. The reddish-brown seeds, grooved and slightly shiny, are enclosed in red pods that grow close to the ground.
| Allergen | Absence |
|---|---|
| Native country | Afrique de l'Ouest |
| Genus and botanical species | Aframomum melegueta |
| Ingredients | grain of paradise |
| TRACES EVENTUELLES D'ALLERGÈNES | céleri, sésame, moutarde, fruits à coques. |