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This is the description page for Senegal Pepper (Xylopia aethiopica) and includes a description as well as an image, if available and a selection of recipes from this site that relates to the spice: Senegal Pepper.  Sénégal Pepper (also known as Negro Pepper, Grains of Selim, African Grains of Selim, Moor Pepper, Kili, Congo Pepper, Kani Pepper, Country Pepper, Selim Kili Pepper and Poivre de Sénégal) represents the fruit of Xylopia aethiopica or Xylopia striata, members of the Annonacea (custard apple) family. The genus name, Xylopia itself derives from the Greek: ξύλον πικρόν (xylom pikron) ‘bitter wood’. Generally, the commonest form is X aethiopica (image, above, left) where the fruit look rather like small, twisted, bean pods which, typically, are dark brown to green in hue and some 3–5 cm long and grow in clusters at the centre of the plant. X striata (above, centre) is more commonly found in Sénégal and tends to be a broader and longer pod (1cm broad and up to 6cm long when dried) invariably dark brown in colour. Though the form sold in the markets (image, above, righ) is often black in colour and possessed of a sticky consistency due to its having been smoked when raw and undried before being sold. As a spice Sénégal Pepper should always be used whole and ground, as the hull of the fruit lends the spice its aromatic notes whilst the seeds within lend pungency and bitterness to the flavour. Before use you should always, therefore, grind the spice in a coffee grinder or pestle and mortar. The taste is often described as a mixture of cubeb pepper and nutmeg, with a note of resin. It has a very sharp, aromatic, pungent taste with a slightly bitter aftertaste. Both X aethiopica and X striata fruit have a similar sensory quality in that they are quite pungent with aromatic overtones supplied by the hull and a slight bitter finish to their flavour. Sénégal pepper (most commonly X striata is often smoked during preparation and this lends it a smoky-spicy flavour that makes it an excellent rubbing spice for barbecued meats. Both species are natives of tropical Africa (with ranges extending from Ghana to Ethiopia), though X aethiopica is most commonly grown in Ghana. A related species, X aromatica (burro pepper) is used in Brazil. During medieval times Sénégal pepper was commonly used in Europe as an alternative to black pepper, though with the advent of the spice trade and the availability of regular shipments of black pepper arriving in Europe from the 16th century onwards it’s use declined precipitously. Indeed, the only time this spice has subsequently been used in Europe to any extent was from the mid 1930s to the start of the 1960s due to black pepper shortages during and immediately after the Second World War. Although Sénégal Pepper has the 'heat' of black pepper it is not truly suited as an alternative because of its bitter overtones and it is this bitterness that explains why this spice is seldom seen outside it’s native region today. Which is not to say that Sénégal Pepper does not have its uses in West African ‘soups’ (stews) and as a rubbing spice for grilled or barbecued meats. Because of its bitterness the unsmoked pods tend to be lightly crushed before being added to soups and stews. The pod is then removed before serving. It is often sold by specialized spice merchants as 'Selim Kili Pepper'. Recipes Utilizing Senegal Pepper Rack of Lamb with Sénégal Pepper Emulsion |
Welcome to the Celtnet Spice Guide. As this site has grown and many more recipes have been added it's become evident that a guide to the various herbs available to the cook is necessary. With spices becoming more commonly available and more exotic spices becoming available from all over the world it has become evident that some kind of guide or introduction to spices is necessary. These pages are an attempt at bringing all the various culinary spices together into one place so that you can see what's available and perhaps find something new to use in your own cooking. To use this Spice Guide simply click on the first letter of the herb name above or below. Alternativey why not just browse through the guide. All the spices given here, whether common or rare, can be obtained via your local supermarket (or more often via your local Asian supermarket) or via a specialist spice distributor.
This is the description page for Senegal Pepper and includes a description of the plant and the parts used as spice, as well as an image, if available, or what the spice looks like and a selection of recipes from this site that reletes to the spice: Senegal Pepper.
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Below you will find links to other pages dealing with the various Spices described on this site
The Spice Trade
List of Spices 'A' List of Spices 'B' List of Spices 'C' List of Spices 'D' List of Spices 'E' List of Spices 'F' List of Spices 'G' List of Spices 'H' List of Spices 'I' List of Spices 'J' List of Spices 'K' List of Spices 'L' List of Spices 'M' List of Spices 'N' List of Spices 'O' List of Spices 'P' List of Spices 'Q' List of Spices 'R' List of Spices 'S' List of Spices 'T' List of Spices 'U' List of Spices 'V' List of Spices 'W' List of Spices 'X' List of Spices 'Y' List of Spices 'Z' The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: you remain anonymous as all eMail details are destroyed once your gift has been verified and a 'thank you' email has been sent. I need your trust and do not keep or sell eMail addresses. Once your donation has been made you will receive a copy of my The Guide to Spices and their Uses PDF file which contains a description of 57 spices along with recipes showing you how to use them. In addition the book contains recipes and techniques to create restaurant-style curries at home (recipes that are not on this website). Any donation you make goes towards the Help Stefan charity campaign. For more information see the Frequently Asked Questions. Also, if you purchase a book through any of the Amazon links below then a portion of the price will go to the maintenance of this site. Thank you for your help in keeping 'Celtnet Recipes' running. |
Humans have been making cheeses as long as they have been farming and cheeses represent a versatile and useful storage food available in a staggering array of variants. Learn a little about cheese and discover two classic cheese-based recipes.
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Pastry is one of the most basic components of cooking, needed for pies, tarts and cake bases of many types. It originates in the ancient method of applying a paste of flour and water to baked meats to protect them in the fire. But, in the Middle Ages fats were added and modern pastry was born. Learn a little about the different pastry types and see a recipe for a traditional classic flaky pastry.
The traditional recipes of Wales are what might be thought of as 'peasant food' the kind of recipes made by the poor who want to make the most out of what little food they had. This, in some respects, has left Wales with a blank culinary slate where some very exciting modern foods, bringing together influences from all over the world have been created. Here I give an example of a traditional Welsh dish and an example of a recipe from the new breed of Welsh cookery...
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