Grains of Paradise

So since starting at Charlie Trotter's recently I have noticed that instead of using pepper in pepper mills we use grains of paradise. I was researching this and found out why in this Charlie Trotter interview.

"Grains of paradise is in the cardamom family and has a very pronounced floral quality. This is a wonderful spice to add at the last second to a preparation that has a warm or hot temperature. The aroma is stunning with nuances of orchid, green cardamom, grapefruit zest and a hint of white pepper.
"Many preparations lend themselves to the addition of Grains of Paradise. Especially steamed fish or light proteins such as poularde, suckling pig and other delicate items.
"Do add freshly crushed grains of paradise at the very last minute of the preparation before you serve.
"Never add grains of paradise at the beginning of the cooking process. Prolonged exposure to heat dissipates the subtle aromas and becomes very 'muddy' on the nose."



When I ate at Gordon Ramsay at the London NewYork I recall him using that on the scallop dish. Next time your down at Findlay Market stop by Herbs and Spice and get some Grains of Paradise.