Selim pepper “African pepper”
CHF 12.–
In stock
In stock
100% pure ingredients, no additives
Mixed and processed by hand
A genuine Swiss manufactory
Selim pepper (Xylopia aethiopica) from West Africa: whole fruit pods with a warm, smoky, resinous spice and notes of eucalyptus and wood. Toasted briefly and coarsely crushed, they give stews, braises and sauces depth – or you cook the pod whole and remove it again before serving.
· Category: Pepper, whole pods
· Taste: smoky, resinous, eucalyptus, cedarwood
· Use: stews, braises, chicken, fish, chutneys/dips, coffee/teas
· Format: 45 g jar
My tip: I toast a pod briefly, let it steep in the dish and remove it before serving – that way the aroma and gentle heat stay well integrated.
Origin & Story
Selim pepper, known as "African pepper" (Xylopia aethiopica), comes from the tropical rainforests of West Africa – especially from countries such as Senegal, Ghana, Nigeria and Togo. The small, elongated fruit pods are harvested from trees that can grow up to 20 m tall. For centuries this "African pepper" has accompanied traditional cooking and medicinal use – for example in the Senegalese coffee ceremony Café Touba or as an ingredient in West African soups and stews.
Highlights
The outer shell, also called the aril, gives a warm, smoky-resinous aroma with notes of eucalyptus, nutmeg and cedarwood– the seeds, by contrast, bring a gentle, slightly bitter heat. Some batches are even smoked, which intensifies depth and complexity. In taste, Selim recalls a blend of clove‑cardamom‑wood notes, with an underlying freshness and a bitter-sweet finish.
Quality
Our Selim berries come from hand-picked wild harvest in West Africa. The fruits are air-dried – sometimes even smoked – and used whole or lightly broken. In the kitchen you mostly use the whole pod and remove it after cooking. Every batch carries individual variations, in both shape and aroma – a sign of their natural origin.
The best spices have always inspired me to create new dishes. Only the best is good enough to reach the very top – for you, in your kitchen.
100% natural. Just the way I use it myself, every day.
Tip from Tobias Funke
I toast a whole Selim pod briefly in the pan before adding it to braises such as stews or ragouts. Then I let it sit in the poaching liquid, but remove it before serving – that way you get a real aroma seal without any grains in the food.
Recommended use
- Whole pods in West African or vegetarian stews
- In African-inspired spice blends
- To flavour fish, poultry or smoked vegetables
- In coffee specialities such as Café Touba or special teas
Recipe idea
Moambé stew with Selim pepper
View recipe
Origin / Ingredients
Selim pods (Xylopia aethiopica) from wild harvest in West Africa
All ingredients are processed with craftsmanship at Manufaktur Funke.
Storage
Store in a dry place, away from light. Reseal well after opening. Best to keep any remainder in the whole pod to preserve the aroma.
Ingredients
Selim pepper
Additional information
| Weight | 0.045 kg |
|---|
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