The latest addition to our range of ‘false flag’ peppers is Selim, from Africa. It is also commonly called Senegal pepper, and has a unique musky but still distinctly peppery flavour which is essential in African cooking. You will find its distinctive notes in Ghanaian pepper stews, Nigerian jollof rice and many other dishes typical of the area. Best way to use is to toast the pods in a dry pan before crushing them – bear in mind the seeds are slightly bitter and astringent, so these can be removed if you prefer. You can use your Selim pepper in the African dishes mentioned, but its lovely flavour will also work to add body to any stew, or as a deliciously different table condiment. Selim pepper also matches very well with fish.