Ashanti pepper
From Wikipedia, the free encyclopedia
Ashanti Pepper (also known as West African Black Pepper', Kale, Guinea Pepper, Sasema, Kukauabe, Uziza Pepper, Soro wisa, Guinea Cubeb, Masoro, False Cubeb Pepper and Benin Pepper') is a West African spice that corresponds to the dried fruit of Piper guineense, also known as Piper clusii as such it is a member of the genus Piper. It is a close relative of Cubeb pepper and a relative of black pepper and long pepper. Unlike cubeb pepper, which is large and spherical in shape Ashanti peppers are prolate-elliptically shaped, smaller and smoother than Cubeb pepper in appearance and generally bear a reddish tinge. The stalks of Ashanti pepper berries are also distinctly curved whilst those of cubeb pepper are completely straight.
The plants that provide Ashanti pepper are climbing vines that can grow up to 20m in length. These are native to topical regions of Central and Western Africa and are semi-cultivated in countries such as Nigeria where the leaves (known as uziza) are used as a flavouring for stews. Like other members of the pepper family Ashanti peppers contain 5-8% of the chemical piperine which gives them their 'heat'. They also contain significant proportions (10%) of myristicine, elemicin, safrole and dillapiol.
In terms of flavour Ashanti pepper is very similar to Cubeb Pepper but is much less bitter and has a fresher more herbaceous flavour. Though known in Europe during the Middle ages (it was a common spice in Rouen and Dieppe in 14th Century France) these days its use is marginalized to West and Central Africa.
It is used in West African cuisine where it imparts both 'heat', 'pungency' and a spicy aroma to classic West African 'soups' (stews). It is also one of the possible ingredients in the Egyptian Berbere Spice mix.
[edit] Use in cuisine
Even in West Africa Ashanti Pepper is an expensive spice and is used sparingly. Often a few grains are in a pestle and mortar before being added (along with black pepper) as a flavouring to West African 'soups' (stews) or to boiled rice. The spice can also be substituted in any recipe using Cubeb Pepper where it imparts a less bitter flavour. Ashanti pepper is also one of the possible ingredients in the classic Egyptian Berbere Spice mix.
[edit] References
- Celtnet Spice Guide [1] (accessed August 21 2007)
- Tou d'Épices [2] (accessed July 22 2007) [in French]
