By Laura Coffee, Marketing & Owner Services Manager, Co-op Owner
Though they look a lot like peppercorns, grains of paradise are actually part of the ginger family. They do have that characteristic peppery zest, but also come with more aromatic notes that are reminiscent of cardamom and citrus. Because of this aromatic quality grains of paradise can be used in a huge variety of dishes, both sweet and savory. They even appear in beverages, like teas and infused alcohols, and can be used to add some kick to oil or butter as well. You may try adding them whole to rice or broth and straining out before serving. For a stronger flavor, as in these recipes, you should crack them first and leave them in the dish when serving. If you would like to participate in future Spice of the Month installments you can sign up here.
Paradise Apple Sauce
- 3 green apples
- 3 Tbsp orange juice
- 1 tsp grains of paradise
- 1 tsp orange zest (or 1/2 tsp dried orange peel)
- 1 tsp vanilla extract
This simple sauce is quick to make, smells great while cooking, and creates a complex layering of flavors that most apple sauces just don’t have. You can serve it on it’s own, as a side, or even over ice cream. Whichever option you choose, I really recommend trying it hot.
Chop the apples into eighths and cut out the seeds. If you prefer a smoother sauce you can peel the apples first, though it will reduce the fiber content. Grind the grains of paradise in a pepper mill or a small mortar and pestle. They don’t need to be fine, just broken into pieces, as they will soften during cooking. Combine all ingredients in a medium sauce pan and cook over medium heat, covered, stirring occasionally, until the apples soften and begin to fall apart. Makes 3-4 servings.
White Bean Mushroom Soup
- 3 cups chicken or vegetable broth
- 1 can white beans (I used cannellini.)
- 1 large yellow onion
- 1 8oz pkg mushrooms
- 2 tsp grains of paradise
- olive oil for sauteing
Begin by slicing and sauteing the onions, mushrooms, and grains of paradise* in a frying pan lightly coated or sprayed with olive oil. Once the onions start to become translucent, add the white beans and cook, stirring frequently, until heated through. At this point, you have two options. You can either scrape the mixture directly into a blender, or into a sauce pan. If you are using a blender, add about half the broth and process until smooth. Then pour the thick soup into a sauce pan, add the remaining broth, and bring to a simmer. If you are using an immersion blender, you can scrape the mixture into a sauce pan, add all the broth, and blend away! Once your desired consistency is reached, put the soup back on the heat and bring to a simmer. Once the soup starts lightly bubbling it is ready to eat. Makes about four portions. For a bit of extra oomph, you can top the soup with shredded cheese and green onions or chives before serving.
*Note: If you are going to use a regular blender, you should grind the grains of paradise before adding them to the pan. With an immersion blender this step is not necessary.
Thank you for saying so Sherry!
Both recipes look great, look forward to trying them.