Cookbook:Grains of Selim

Grains of Selim
Grains of Selim
Category	Herbs and spices

Grains of selim, also called Kani pepper, Senegal pepper, Ethiopian pepper, uda, or etso, is a spice originating in a handful of countries in western and eastern Africa.^[1]

Characteristics

The pods grow on evergreen trees.^[1] After harvesting, they are picked and dried, sometimes with a smoking step.^[1] The flavor is unusual, with a musky and bitter quality coming in part from the compound fenchone.^[1]^[2]

Selection and storage

Like all dried spices, store grains of selim at room temperature in an airtight container away from light, heat, and moisture.

Use

The spice is notably used to make touba, a Senegalese coffee beverage, and peppersoup.^[1] The pods can be used whole or crushed to flavor foods.^[1]^[2] If using crushed or ground, do so only right before using, since the ground form is very volatile.^[1]

Recipes

Category Grains of selim recipes not found

References

↑ ^a ^b ^c ^d ^e ^f ^g Farrimond, Dr Stuart (2018-11-06). The Science of Spice: Understand Flavor Connections and Revolutionize Your Cooking. National Geographic Books. ISBN 978-1-4654-7557-2.
↑ ^a ^b Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.

[:0-1] ↑ ^a ^b ^c ^d ^e ^f ^g Farrimond, Dr Stuart (2018-11-06). The Science of Spice: Understand Flavor Connections and Revolutionize Your Cooking. National Geographic Books. ISBN 978-1-4654-7557-2.

[:4-2] Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.

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