'Entirely different from black peppercorns and in my mind, incomparably better,' wrote Amanda Hesser of The New York Times. Related to cardamom and native to West Africa, these Grains of Paradise seeds are sweet-spicy but buttery, with a hint of lavender and juniper. Try them in a half-and-half mix with black peppercorns, in peppernut cookies, or our Carrot-Ginger Soup and see what you think. Visit our blog to learn more about grains of paradise.
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