NDong or grains of paradise (spicy)

You have probably seen many different colours of peppercorns. For the most part, they are all brilliant and, above all, a must in our kitchens. However, there is one type of pepper that we are not sure you have seen before. And that is the manioc, the cousin of ginger, which goes by various names, which we will now discover.

What is maniguette? Maniguette is a spice endemic to Ethiopia, which goes by various names. It is also known as grains of paradise and Guinea pepper. It is also known as melegueta pepper, or Guinea pepper.

A bit of history about the maniguette: In fact, the Greeks and Romans already used this seed in ancient times, from which they derived stimulating properties.

In the Middle Ages, it became a huge success, especially in France. It also made its appearance in Europe in the 13th century. It was called the seed of paradise, although its origin was unknown.

Then, it was precious and expensive and was transported by Arab merchants via the Indian route. From there, it became very popular and then its price decreased.

The unsuspected virtues of the maniguette that we need to know: In fact, it is important to know that the whole plant of the maniguette is used for its benefits. That is, its seeds are also used for medicinal purposes.

First of all, the stems of its roots called rhizomes are an antimicrobial and antifungal remedy;

• Also, its long leaves are used to help treat measles and gastrointestinal problems;
• In addition, this mysterious spice has anti-inflammatory properties;
• In addition to this, litchi is a good source of various minerals, such as calcium, magnesium and zinc;
• It also contains amino acids including l-threonine, which is only obtained through the diet;
• Finally, it contains many antioxidants, in the form of flavonoids, tannins and terpenoids. The latter help to eliminate free radicals that cause inflammation.

Maniguette: in herbal tea and in cooking!

As an herbal tea: In fact, we recommend making a decoction of 15 maniguette seeds. To do this, boil them in 2L of water for 10 minutes.

In the kitchen for its unusual taste: First of all, you can prepare a simple and extra hot peanut sauce. To do this, add 1/4 teaspoon of crushed maniguette seeds to the peanut butter of your choice. To this you can add a pinch of sea salt and a good dose of high quality oil.

Indeed, you can crush the maniguette. Then its seeds will release a combination of flavour notes, ranging from pungent and peppery to a floral aroma. Also, this aroma gives off notes of clove, jasmine and cardamom, and even a little nutty.

Sometimes you can even detect an earthy, lemony, minty and eucalyptus taste. In fact, if you bite into one, you will notice that the peppery warmth gently intensifies and develops on your palate.

Finally, the maniguette is excellent for spicing up fish. To do this, fry the seeds in a pan before crushing them and using them as spices.

The origin of the product is Cameroon.