Alligator pepper is a West African spice made from the seeds and seed pods of Aframomum danielli, A. citratum or A. exscapum. It is a close relative of grains of paradise, obtained from the closely related species, Aframomum melegueta or "grains of paradise". The plants which provide alligator pepper are herbaceous perennial flowering plants of the ginger family (Zingiberaceae), native to swampy habitats along the West African coast.
Alligator pepper is a highly valuable spice as a result of its high medicinal and nutritive values, for example, the phytochemicals derived from its seeds are being used since time immemorial for treating several diseases. It is a good source of various minerals, including calcium, magnesium, and zinc, and contains many antioxidants, which come in the form of flavonoids, tannins, and terpenoids, providing benefits that include scavenging free radicals in the body that can cause inflammation.
Alligator pepper is usually snacked upon and used for culinary purposes. Even in West Africa, alligator pepper is an expensive spice, so it is used sparingly. Often, a single whole pod is pounded in a pestle and mortar before half of it is added (along with black pepper) as a flavoring to West African soups or boiled rice. The spice can also be substituted in any recipe using grains of paradise or black cardamom to provide a hotter and more pungent flavor.
