This is a popular spice used across Africa and several Asian countries in soups, stews, tea, coffee, etc. Given the broad popular across many countries, it has many name variations. The official name is Grains of Selim or Xylopia aethiopica. It is also called Hwentia, Uda, Negro Pepper, Xylopia aethiopica, Eeru, African Pepper, Kili Pepper, Chimba, Grains of Selim, African pepper, Guinea pepper, Ashanti pepper, Grains of paradise, Kani pepper, Senegal pepper, Ethiopian pepper, kimba , kili, Moor pepper or Negro pepper.
Preparation and usage
Grains of selim is usually dried first to make it easier to preserve and enhance the flavors. The dried version is black in color. To use it, it is first cracked /crushed in a spice pot or used whole. It is usually combined with other spices like ginger and cloves and used in soups, stews, tea, coffee, etc.