Didim - peace seed (pods)

Didim or djinndim is an 8-10 cm long cardamom-like fruiting capsule. This cardamom grows in Cameroon, in the national park Karup grows in the humid environment of the Kemo Falls. The pods contain irregularly shaped seeds with a distinctive citrus flavor, reminiscent of mandarin.

The didim is closely related to the grain of paradise and mbongô, both of which we supply. The pod is leathery and, unlike the mbongô pod, not as easy to open. The mbongô pod is parchment-like and peels without any tools. For the didim, it's helpful to score it with a sharp knife. As with any cardamom, peeling grind the seeds just before use.

Didim is a member of the ginger family (Zingiberaceae) and is also known by names such as African jujube, peace seed, or, in French, "graines de la paix." It has been an important fruit in the Bamikele culture for centuries. The Bamikele live primarily in western Cameroon, some distance from Penja (known for its penja pepper). The Bamikele are said to have migrated west from Egypt for religious reasons and settled in the Tikar region, later spreading across large parts of western Cameroon.

In the annual Ndop ritual, the didim is indispensable as a symbol of reconciliation. This is where the commonly used term "seed of peace" comes from, although "graines de bénédiction" would be more appropriate.

The plant—Aframomum camerounais—grows like all gingers in a warm, moist environment and prefers some shade. The rhizome grows close to the ground. The plant grows to about 2 meters tall and has elongated and pointed leaves, like bamboo. Trumpet-like flowers form close to the ground, appearing to emerge directly from the ground, but are on stalks. They are 15 cm long and light purple, and quickly fall off to make way for large, reddish-brown pods (10 cm). These contain reddish-brown seeds in a jelly-like liquid that is completely absent in the dried fruit.

Smell and taste

Didim is a spice with a forest and wet woody aroma. Its initial taste is primarily woody—reminiscent of licorice. Afterwards a pleasant citrus note emerges, of mandarin.

After opening the seed pod, the kernels are freed from their parchment covering. This is most easily done by rubbing the seeds back and forth under your open hand on an unvarnished wooden cutting or chopping board. The seeds are eaten 'out of hand', ground or mortared.

Didim is delicious with lamb dishes, zucchini, potatoes and eggplant.

Features:

• 100% seed pods of the Aframomum camerounais (unpeeled)
• origin: West Cameroon

Assortment

• Only available in a stand-up pouch (the seed pods are too long for our pots)
  
• larger quantities on request

General advice

• grind didim at the last minute to maximize the scent
• store the pods in a dark, dry and cool place
• best before November 2027 (11-2027)
• the expiration date is an indication

Batch number

The batch number helps us track which batch an item originates from. It's listed on the packing slip and invoice.