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Grains of Selim

In Africa, the grains of Selim are ground using a pestle and mortar and are used to replace pepper (Piper nigrum). They are traditionally used in fish dishes, vegetable soups and with grilled meat. 

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The grains of Selim have fragrances of smoked herbs with notes of bitter cocoa and lemon grass.

They will enhance:
- Oven-roasted veal served with a purée of carrots and thyme.
- Shank of veal with autumn vegetables,
- Fillet of sea bass with crispy cabbage.        

A must-have for African cuisine !                                   

The grains of Selim or "African pepper" are the dried fruit of the Xylopia aethiopica tree which grows in the wild throughout tropical Africa (Nigeria, Ethiopia, Togo, Cameroon, Ivory Coast).

In Africa, the grains of Selim are often smoked then ground with a pestle and mortar. They are

traditionally used to replace pepper (Piper nigrum) to enhance fish dishes, vegetable soups and skewers of grilled meat.

The grains of Selim or "Kili pepper" flavour the famous Senegalese Café Touba, a delicious mixture of coffee beans,cloves and grains of Selim.

In Nigeria, they are used in the Suya spice mix (ginger, peanuts, onion, garlic, salt, Cayenne pepper, grains of Selim). This spice mix is used by street sellers selling grilled beef and chicken skewers.

Best used just before serving.


Additional Information

Country Togo
Post No
Ingredient Selim berry
Storage conditions Keep at room temperature in a dry place
Allergen Allergen free
Use By date 5 years
Nutritional info No
Botanical genus and species Xylopia aethiopica
Other names Mohrenpfeffer, Senegal-Pfeffer, Negerpfeffer, Kani-Pfeffer
Culture mod Cultivated, Wild
Color Black
Intensity scale Spicy and Exciting (4/7)
Aromatic footprint Balsamic, Empyreumatic, Vegetable


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