Gerardus wrote:
> When to use galanga, long pepper and melegueta pepper
> as all recipes are simplified to use their classical
> substitutes ?
>
> TIA,
>
> Gerardus


The Encyclopoedia of Spices says:

Melegueta pepper is native to tropical West Africa and grows mainly in
Ghana. the spice is practically unknown in modern Western cuisine,
although it was used in Europe in the Middle Ages and Renaissance. It
was a flavouring for the old wine 'Hippocras' and is still used for the
production of beer, wine and spirits, and the flavouring of vinegar.
Meleguetta pepper was generally known as 'Grains of Paradise'. In fact
there are two spices, meleguetta pepper and the true Grains of Paradise,
Aframomum granum paradisi, referred to by this name. The Grain Coast of
West Africa is named for the spice in the same way as the other 'Coasts'
are called Ivory, Gold and Slave. Originally transported across the
Sahara by caravan, the spices were popular in Europe from the time of
Elizabeth 1, who personally had a predilection fro them, until the time
of George III who proscribed them, amongst other things. trade dwindled
and only the Scandinavians, who had a West African foothold, continued
to use them.

[..snip..]

Culinary Uses

Melegueta pepper may be used for culinary purposes and as a substitute
for pepper in centres of local production. Its use is generally confined
to West African cookery, though it may also find its way into Moroccan
ras el hanout combinations. Some ancient European recipes may call for
it, but pepper mixed with a little ginger may be substituted. Today in
Scandinavia, the seeds are used to flavour akavit. They may be chewed to
sweeten the breath.

see http://www.theepicentre.com/Spices/meleguet.html

I had never heard of it, though it sounds intriguing.

Cheers,

Ian