Senegal Pepper

Senegal Pepper — Grains of Selim (Xylopia aethiopica)

Q: Should I use the seeds?

Use sparingly. The husk provides the signature aroma; seeds are pungent and can be bitter.

Q: When do I add the pods?

Add early during simmering to infuse, then remove before serving to avoid excess bitterness.

Q: Can I grind it like black pepper?

Coarse-grind or crush in a mortar. The fibrous husk can clog fine mills.

Also called African pepper or uda pods, Grains of Selim are the aromatic seed pods of Xylopia aethiopica (family Annonaceae). Used across West and Central Africa, the pods lend a smoky, woody, resinous perfume with citrus-camphor top notes, while the seeds are quite pungent and noticeably bitter.

Common names: Senegal pepper, Grains of Selim, uda pods
Botany: Xylopia aethiopica • Family: Annonaceae
Parts used: whole pods (husk + seeds); typically flavor with the husk
Flavor profile: smoky-woody, balsamic/resinous, lightly citrus; seeds add sharp pungency and bitterness
Best for: grilled meats, chicken, fish, pepper soups, rice and stews

Aroma & Taste

The pod’s husk brings gentle smoke, foresty depth and a clean, terpene brightness (think cubeb + nutmeg with a whisper of eucalyptus). The seeds are potent but can read harsh; most cooks favor the husk for perfume and use seeds sparingly.

Culinary Uses

Pepper soups & broths: simmer broken pods to infuse; remove before serving.
Grill & roast: crush husk and add to dry rubs for lamb, chicken or fish; finish with a fresh crack for citrusy lift.
Rice & stews: steep a pod in the cooking liquid for gentle smokiness.
Spice blends: combine with garlic, ginger, chili and warm spices for West African-style marinades.

How to Use

Toast lightly: warm whole pods in a dry pan 30–60 s until fragrant; do not char.
Crack the pod: split to expose aroma; use mostly the husk. Add seeds only if you want extra pungency.
Infuse & remove: add early to soups/stews, then fish out before serving to avoid excess bitterness.
Grind coarse: the fibrous husk can clog fine mills—use a mortar & pestle or a coarse grinder setting.

Dosage & Tips

Soups/broths: 1–2 pods per 1 l (4 cups) base; taste after 10–15 min.
Dry rubs: 1 tsp coarsely ground husk per 250 g (9 oz) meat.
Rice/stews: 1 pod per pot; remove at the end.
Rule of thumb: favor husk for aroma; go easy on seeds to keep bitterness in check.

Pairings

Garlic, ginger, onion, chili, bay, thyme, rosemary, cloves, nutmeg, allspice, citrus zest; works beautifully with lamb, chicken, oily fish, root veg, legumes and rice.

Ingredients & Allergens

Ingredients: Senegal pepper / Grains of Selim (Xylopia aethiopica).

Allergens: none mandatory in EN labeling for this single ingredient.

Storage & Shelf Life

Keep pods airtight, cool, dry and away from light. Best aroma within 12–18 months. Crack only what you need.

Substitutes & Notes

No exact substitute. For a similar impression, try a blend of a little cubeb or black pepper with a pinch of nutmeg and clove; optionally a touch of smoked paprika for gentle smokiness. Adjust to taste.

FAQ

Should I use the seeds?
Use sparingly. The husk gives the signature smoky, balsamic aroma; the seeds are pungent and can be bitter.

When do I add the pods?
Early—during toasting and simmering—to infuse the base. Remove before serving.

Can I grind it like black pepper?
The husk is fibrous and can jam fine mechanisms. Coarse-grind in a sturdy mill or crush in a mortar & pestle.

Merchant contact: Orlandosidee — Spice Shop (see site imprint for full company details). Email: info(at)orlandosidee.de