The grains of Selim (Xylopia aethiopica) have fragrances of smoked herbs with notes of bitter cocoa and lemon grass. They will enhance:

• Oven-roasted veal served with a purée of carrots and thyme.
• Shank of veal with autumn vegetables,
• Fillet of sea bass with crispy cabbage.

A must-have for African cuisine!

The grains of Selim or "African pepper" are the dried fruit of the Xylopia aethiopica tree which grows in the wild throughout tropical Africa (Nigeria, Ethiopia, Togo, Cameroon, Ivory Coast). In Africa, the grains of Selim are often smoked then ground with a pestle and mortar. They are traditionally used to replace pepper (Piper nigrum) to enhance fish dishes, vegetable soups and skewers of grilled meat. The grains of Selim or "Kili pepper" flavour the famous Senegalese Café Touba, a delicious mixture of coffee beans,cloves and grains of Selim. In Nigeria, they are used in the Suya spice mix (ginger, peanuts, onion, garlic, salt, Cayenne pepper, grains of Selim). This spice mix is used by street sellers selling grilled beef and chicken skewers.

Best used just before serving.