Melegueta pepper is a spice native to West Africa, made from the dried seeds of the Aframomum melegueta plant, a member of the ginger family. Also known as grains of paradise or Guinea pepper, it has been used in West African cooking for centuries and was traded into medieval Europe and the Middle East as a peppercorn substitute.
The seeds have a pungent, peppery flavor with notes of citrus, cardamom, and ginger, delivering a warm aromatic heat without the sharp burn of black pepper or cayenne.
Melegueta pepper is a staple in West African stews, rice dishes, marinades, and sauces, and pairs well with meats, seafood, vegetables, and grains. It is used whole or lightly crushed, usually added late in cooking to preserve its floral top notes; ground melegueta loses some of that nuance. Outside Africa it appears occasionally in Indian, Middle Eastern, and European kitchens.
It can be hard to find outside West Africa but is increasingly stocked by specialty spice shops and online retailers.