Botanical Name: Xylopia aethiopica
Also Called: Kani pepper, African pepper, Selim pepper
Grains of Selim is an aromatic spice native to West Africa. They are widely used in traditional West African cooking, particularly in countries like Ghana, Nigeria, and Senegal, where they add a distinctive smoky, peppery flavor to various dishes. This spice has been used for centuries not only for its culinary value but also for its medicinal properties.
Grains of Selim are long, slender pods that resemble tiny, dark brown bean pods. Inside the pods are small seeds, but it is the entire pod that is used in cooking, rather than the seeds alone. The pods are typically cracked open, ground, or used whole in stews and soups, where they infuse the dish with their unique flavor.
The flavor of Grains of Selim is quite different from common black pepper. It has a smoky, woody, and musky taste, with hints of black pepper, clove, and a slight bitterness. Some describe the flavor as being reminiscent of cardamom or allspice, with a subtle peppery heat that is more aromatic than spicy. The smoke-like flavor comes from the drying process, where the pods are often smoked before use.
Grains of Selim is widely used in West African cuisine, especially in spice blends like suya and yassa, which are used to season meats. It is often added to soups, stews, and rice dishes for its bold, aromatic flavor. In Senegal, it is used in the popular dish thieboudienne (a fish and rice dish), and in Ghana, it is commonly used in light soups and gravy-like sauces.
In Nigeria, Grains of Selim is a key ingredient in pepper soup, a spicy and aromatic broth often made with fish or meat. The pods are typically simmered in the broth to release their flavor and then removed before serving.