Grains of Paradise
It’s technically a member of the ginger (Zingiberaceae) family, and goes by a number of different names: Guinea pepper, malaguette, Alligator pepper, malagueta. It was a highly prized spice in the Middle Ages (thus, the name), and is in Moroccan ras al hanout, it’s a flavoring in beers and spirits, including aquavit, and it’s in the Tunisian spice blend galat dagga.
I’ve seen lots of references likening the spice to cardamom, although it’s a completely different flavor to my palate. To me, it’s peppery with a tangy, ginger-like heat, and maybe a pine-y or citrus (like yuzu) end note. Ah, whatever. It’s interesting, and I've been using it in everything lately--in dressings and meat rubs, egg dishes, soups.
