Grains of Selim

Selim pepper, also known as black pepper, thrives in the savannahs and forests of tropical Africa. Until the Middle Ages, this spice found its way to Europe as a pepper substitute, but quickly lost importance in the 16th century with the discovery of the sea route to India. While Selim pepper has always been used in many traditional African dishes and spice mixtures, this unusual spice reminiscent of fermented pea pods is rediscovered in Europe. And it is precisely the pods that are responsible for the aromatically pungent, slightly bitter taste, while the seeds contained in the pods are clearly less tasty and rather bitter-hot. The aroma is most reminiscent of cubeb pepper and nutmeg with a hint of lemongrass. Black pepper is not suitable for the spice mill. Rather it should be mortared or cooked completely with it. It goes wonderfully well with stews, soups, sauces or fish dishes or seafood.