Selim pepper

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Selim pepper (also known as Senegalese pepper, Guinean pepper or djar) is a special spice that originated in West Africa. It is the fruit of a tree called Xylopia aethiopica and is found in distinctive, elongated, brownish pods.

Taste and aroma:

The flavour of selim pepper is complex and unique. It has spicy, slightly citrusy, resinous and smoky notes reminiscent of nutmeg, cuba pepper and black pepper.
The aroma is intense, warm and slightly musky.

Uses:

Selim pepper can be used whole or ground.
In whole form it is mainly used to flavour soups, stews and stews. It is usually removed from the dish at the end of cooking.
In ground form, it can be used to season meats, fish, vegetables and even desserts.
It is particularly good with poultry, lamb, game, fish and seafood.
Selim pepper is an important staple in West African cuisine, but is also becoming increasingly popular in other cuisines.

Points of interest:

Selim pepper is traditionally smoked during drying, which gives it a special smoky aroma.
In the Middle Ages, it was used in Europe as a substitute for black pepper, but was later phased out of the market.
In Senegal, selim pepper is added to the famous café touba coffee.

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