Selim (kani <tc>pepper</tc>)

Selim pepper, also called selim kani or kani pepper It is the dried fruit of a tree related to the custard apple. It is therefore not a 'true pepperThe taste is described as a marriage between a cubebpepper and nutmeg.

This (pseudo)pepper from Senegal is a member of the soursop family (Annonaceae). Selimpepper was also in Europe, until the large-scale import of black pepper in the 16th century, a usual pepper known as negropepper or Moorish pepper.

The tree on which the pepper Xylopia grows, a tropical tree that easily reaches a height of 20 meters. Xylopia means 'bitter wood', a bitterness that makes the wood of the tree termite-free and excellent for use as construction timber. You can also taste this bitterness in the peppers, albeit to a modest extent.

The afterNatural habitat: Selim trees thrive in fertile, well-drained soil in tropical forests. They require ample rainfall, typically between 1200 mm and 1600 mm per year, and are often found along riverbanks or in moist areas with high humidity. The selim trees are not fertilized or watered.

Harvesting takes place twice a year. The ripe fruits are often picked from the trees by hand. Immediately after harvesting, the fruits, stem and all, are laid out in the sun to dry. Only after drying is the stem removed from the then dark brown fruit. Each fruit contains five to eight seeds, which resemble kidney beans in appearance.

Selim pepper, also called Guinea pepper called, has many, many names on the African continent, including uda hwentia or kimba pepperIn African and especially Nigerian cuisine, not only the seeds but also the whole dried fruit is used. This is tied with other herbs in a "bouquet garni" that is used in stews. The bouquet smells of rosewood, and also has aromas of lavender and coriander.

Cultivation is a combination of traditional agricultural methods and natural growth. Attempts to cultivate it on a large scale have so far been largely unsuccessful.

Smell and taste

The seeds contain volatile oils that give them aromas of eucalyptus and nutmeg, which are released when the seeds are ground. They have a slightly bitter taste, as mentioned.pepper is (very) rich in vitamin A.

• sabinene, responsible for the woody, camphor-like flavour of blackcurrant, among other things pepper and nutmeg
• α- and β-pinene, woody pine odor, as in cumin, pine cone, juniper berry and hemp,
• β-phellandrene, mint, turpentine,
• 1,8-cineole, eucalyptol, the refreshing taste of mint
• terpine-4-ol, woody and pepperig aroma
• geranyl acetate, responsible for the rose, lavender scent.

Usage

The pod-shaped fruit is very fibrous and is therefore not eaten. To "free" the seeds and thus preserve only the least bitter part of the selimpepper To use, briefly hold the whole fruit over an open flame. Let it cool briefly. Squeeze or pick the seeds out of the pod, then grind them.

Selim is used in (African) stews and in roasted form for the preparation of Touba coffee.Selim is delicious in combination with goat meat!

Recipes):

Features:

• 100% berries of the Xylopia aethiopica
• origin: Senegal

Assortment

• available in glass (45 grams) and stand-up pouch (no test tubes)
• larger quantities on request

Gift wrapping

• The jar is available in a tasteful gift packaging, consisting of a cube box filled with black tissue paper.
• For an overview of our gift packaging, please refer to the gift packaging section.

General advice

• separate the seeds and the 'pods', and tie the latter together for easy removal at the end of cooking

Save:

• save your selim pepper in closed packaging
• preferably store in a dark, dry and cool place
• best before juni 2027 (06-2027)
• This 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.