Notice to customers during the month of August we will be involved in numerous events. The shop will be operational but shipments will be suspended from 1/08 to 1/09. Take advantage of the discount code COCOMERO5 (5% discount valid until 7/29) to stock up on your favorite products.
Reference: 0771
No reward points for this product.
Selim pepper is very pungent, aromatic, and with a bitter aftertaste. It has hints of nutmeg and resin. It looks like a pod that is smoked and dried before being sold. It should be used in its entirety and then removed from the preparations. It is excellent in stews, soups and barbecued meats.
Ingredients: Selim pepper
Origin: Africa- Senegal
Selim pepper is the fruit of an aromatic plant native to Africa, especially western Africa (despite the scientific name of the plant would suggest otherwise), it doesn't have much to do with pepper neither botanically nor as organoleptic characteristics.
Selim pepper known by other names such as Senegal pepper, Mohren pepper, Kili is the fruit of a plant of the Annonaceae family called Xylopia aethiopica. It is a tree that grows to a height of between 12 and 20 meters, the oblong leaves grow alternately, the greenish-white flowers grow in groups. The exact name of the pods that contain the seeds is aril, that is, the shell that develops from a seed and wraps it in whole or in part and grows with it.
As anticipated at the beginning, even if the scientific name seems to place the origin of the plant in East Africa, in reality it is currently mainly widespread on the other side and in particular in the rainforests of plain of Senegal and Togo (but it is found throughout Equatorial Africa). Although therefore preferring humid environments and regions near the banks of waterways, it can also be found in arid areas of the savannah, in fact it is a pioneer species (it means that in situations of an environment that has been upset, as after a fire, it is one of the first plants to colonize the area).
Not very spicy, but pungent , aromatic with hint of nutmeg a, sometimes also with notes smoked , depends on the drying of the pod. The peculiarity of Selim pepper is that the spiciness is all concentrated in the seeds, while the aroma comes from the pod. We have said that botanically it is not related to black pepper but it has one thing in common, in traditional African medicine, Selim pepper is attributed with properties similar to those attributed to pepper in the East: anti-inflammatory (against asthma and bronchitis) , anti-dysentery, etc. Instead, science has identified possible antimicrobial and anti-fungal properties of an extract from the plant that would contain an acid that has been given the name of xylopic acid.
In the West it is still a rarity but in the countries of origin it is widely used, it is added in stews, but also in tea together with ginger and cloves (in this way it is used in Cameroon) and in coffee (especially in Senegal). Given what we have said about the spiciness concentrated in the seeds and the aroma in the pod, it is possible to open the pods and crush them separately, so that you can dose the two aspects as you like. Another trick is to prefer crushing to grinding or even using whole pods, in this case it can be useful due to the fact that the pod also tends to be bitter, so much so that the term derived from the Greek Xylopia means wood. bitter, in this way the pods must be removed before serving the dish.
Ingredients
Preparation
1) Put 4 tablespoons of oil in a saucepan and add the diced onion and sliced carrots.
2) Fry for a few minutes, stirring occasionally with a wooden spoon.
3) Add the meat cut into cubes and brown it for about 5 minutes.
4) Pour the red wine and add the spices, that is the cloves and the Selim pepper.
5) Boil for about ten minutes and then pour in the peeled tomatoes.
6) Season with salt, lower the heat and simmer for at least an hour.
7) Remove the spices and serve accompanying the stew with potatoes, mashed potatoes or fresh salad.
Recipe source: Eenstylemagazine.it
Data sheet
Specific References
Selim pepper is very pungent, aromatic, and with a bitter aftertaste. It has hints of nutmeg and resin. It looks like a pod that is smoked and dried before being sold. It should be used in its entirety and then removed from the preparations. It is excellent in stews, soups and barbecued meats.
Ingredients: Selim pepper
Origin: Africa- Senegal
Red kampot pepper has a mild, yet strong aroma. Its flavor is unique and varied, it can be very spicy, slightly sweet or have floral or citrus nuances. Indeed, the very spicy version has slight shades of eucalyptus and mint.
Ingredients: Kampot red pepper
Origin: Cambodia
Penja black pepper belongs to the Piperaceae family. It is a very rare pepper with a very special taste to the point that it is highly appreciated by connoisseurs and classified as one of the best peppers in the world. It adapts very well to beef or pork, also excellent in soups.
Ingredients: Penja black pepper
Origin: Cameroon
The four-color peppercorns go well with the following spices: cloves, fine sauces, fleur de sel, ginger, garlic, Mediterranean herbs, nutmeg, slats of cinnamon, lemon zest, onions.
Ingredients: pink pepper, black pepper, white pepper, green pepper.
The ground white pepper, is a pepper with a dry spicy aroma, very aromatic with sweet musky nuances, is considered a light pepper and goes very well with fish and pasta with white toppings.
Ingredients: white pepper
Origin: Vietnam
Malabar green pepper is used to flavor fish and meat dishes (chicken, turkey, pork, beef). The recipe for fillet with green pepper is famous. It is particularly appreciated for its spicy, fresh and delicately herbaceous flavor. Green pepper also goes well with other spices, including nutmeg, coriander and juniper.
Ingredients: green pepper
From the heights of Nepal, and from the grains of the Lindera Neesiana plant, comes this citrus-scented pepper, with notes of camphor, eucalyptus and cedar. An intoxicating aroma, which is a prelude to unusual flavors, capable of creating exquisite combinations with first courses, second courses of meat and fish, sauces, mushrooms and even desserts!
Ingredients : cumeo pepper
Origin: Nepal
The Borneo vanilla green pepper is very aromatic, slightly spicy and with a light minty freshness, it is mixed with Planifolia vanilla. It is excellent for both meat and fish. A combination of flavors and an explosion of notes and nuances.
Ingredients: green pepper, vanilla.
It is believed that it is the most used pepper in European kitchens thanks to its versatility. This ground Tellicherry black pepper powder pairs with any dish quickly and easily. Tellicherry is considered among the most important, pure and precious pepper spices in the world, the best that the market offers.
Ingredients: Tellicherry black pepper TGEB
Bengal long pepper also called Pippali long pepper has a warmer and more aromatic taste than black pepper and is widely used in Asian and North African cuisine. Recommended with more delicate meats such as lamb and chicken and fish and shellfish. This pepper has the particularity of marrying very well with desserts, chocolate, all fruit, especially it goes well with pineapple.
Ingredients: long pepper
Origin: Indonesia
Black pepper is more than just a spice, and used daily it is a real natural drug. Used for healing purposes for millennia, it goes beyond the idea of a simple spice. Black pepper would stimulate the production of natural endorphins by acting as a kind of natural antidepressant. Characteristic is the brown color of the large and full-bodied grains.
Ingredients: Tellicherry black pepper
Origin: India
Sarawak Black Pepper has the characteristic of having a spicy and dry aroma, which tends to fade therefore non-invasive. It elevates the aroma of dishes without overwhelming, and therefore it goes well with all dishes and is particularly appreciated even for spice neophytes.
Ingredients: Sarawak black pepper
Origin: Malaysia
The olfactory component of timut pepper is by far its added value, a real explosion of citrus notes among which grapefruit stands out in an unmistakable way but are clearly present also lime and passion fruit. Excellent on fish in general, shellfish and lobster in particular.
Ingredients: Timut pepper
Origin: Nepal
White pepper in grains, is a pepper with a dry spicy aroma, very aromatic with sweet musky nuances, is considered a light pepper and goes very well with fish and pasta with white toppings.
Ingredients: white pepper
Origin: Vietnam
Voatsiperifery pepper is a little known pepper variety. This delicious rare pepper is particularly suitable for meat lovers, but also for vegetarians. Voatsiperifery has a woody, spicy flavor with a refreshing lemon note.
Ingredients: Mascareigne Voatsiperifery pepper or Madagascar pepper.
Origin: Madagascar
A rare pepper, which from the wildest Indonesia reaches the world to give its delicate and citrus aroma. Perfect for flavoring white meat and fish dishes, seafood, salads. Harvested by hand, Andaliman pepper is dried in the forest, and for this it is intoxicated with notes of karkadè, lemon, orange and grapefruit.
Ingredients: Andaliman pepper
Origin: Indonesia
The delicately spicy pink pepper or false pepper has a sweet and slightly resinous aftertaste. It is used to flavor fish dishes (especially salmon), roast meats, risottos and more. It allows you to create high-impact dishes, playing on the contrast of colors. This particular variant has numerous beneficial properties. Pink pepper is considered a natural remedy with diuretic and antiseptic properties. It is used in case of rheumatism, menstrual pain, bronchitis, urinary tract infections.
Ingredients: pink pepper
Origin: Brazil
