Smoky. Aromatic. Unmistakably West African. Grains of Selim are the spice that serious cooks in Ghana, Nigeria and Senegal reach for when they want depth and what traditional healers have reached for when the body needs support.
A piece of history
Grains of Selim have been used across West Africa for so long they are simply called "the African pepper" though they are far more complex than pepper alone. Their twisted dark pods were ground into spice blends, brewed into medicinal teas and added to palm wine across generations. In Ghana they are a non-negotiable ingredient in authentic pepper soup a dish that has doubled as both comfort food and medicine for centuries. New mothers were given pepper soup made with Grains of Selim to aid postpartum recovery, warm the body and restore strength after childbirth.
What it does
- Supports postpartum recovery and uterine healing
- Powerful anti-inflammatory and antimicrobial properties
- Supports healthy digestion and relieves stomach pain
- Has natural bronchodilator properties that support respiratory health
- Helps manage fever and infection
- Supports healthy circulation and warms the body from within
- Rich in essential oils with antioxidant properties
How to use it today
Crack open the pods and simmer in water for 15 minutes for a deeply warming and medicinal tea. Add whole pods to soups, stews and broths while cooking remove before serving. Grind the seeds and add to spice blends for an authentic West African depth of flavour. Combine with Aidan fruit and ginger for a traditional postpartum recovery tonic.
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