Imagine one little seed that tastes like a combination of a mild black pepper, ginger, cardamom and coriander. Warm, spicy, a tad bitter, Grains of Paradise have a full, delicious taste and a lovely, citrus aroma. Traditionally used in Middle Eastern and West and North African cuisines, the spice is quickly gaining popularity in the rest of the world. Not quite as hot as black pepper, Grains of Paradise can be used more liberally in cooking. It's most flavorful when ground just before use and added to a dish just before serving. The spice often shows up in Moroccan spice mixtures and Tunisian stews. Try them ground into dipping sauces or rubbed on meats and poultry before grilling or roasting. They compliment grains and beans and most vegetables, but especially eggplant. You can sometimes find Grains of Paradise as an ingredient in sausages and spiced wines.
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