The grains of paradise seeds are reddish brown, and grow inside 2-inch-long pods. The seeds are very small, about 0.1 inch in length, and every pod can contain numerous seeds. The pods are long and brownish when dry, but show yellow to red bright colors when ready for harvest.
Grains of paradise are present in the cuisines of western African countries, such as Guinea, Ghana, Benin, Cameroon, Nigeria, Gabon and Angola. The seeds are used whole or grounded, and add a spicy almost bitter taste to the food. Grains of paradise seeds were a popular spice in medieval Europe, but stopped being used when black pepper, nutmeg and cloves became more available in the 16th century.
In traditional African medicine, grains of paradise seeds are used for treating dysentery, toothache, rheumatism, migraine and fever. The seeds are also used as a sexual stimulant and chewed to keep the body warm on cold days. The essential oil of Aframomum contains chemical compounds, such as alkaloids, tannins, steroids, flavonoids and phenols, which show antibacterial properties against Escherichia coli, Shigella and other pathogens.
The grains of paradise plant is propagated by seed or by the division of its subterranean stems, which are called rhizomes. The plant prefers warm, humid areas and requires pruning of old, dry leaves. Seeds take one to two weeks to germinate, and after eight weeks are ready to be transplanted into the fields. Pods are ready for collection when red, after nine to eleven months, often from February to June. After the harvest, the pods are dried in the sun for about one week.