Didim - peace seed (pods)

Didim or djinndim is an 8-10 cm long cardamom-like fruiting capsule. This cardamom grows in Cameroon, in the national park  Karup in the humid environment of the Kemo Falls. The 'pods' contain irregularly shaped seeds with a remarkable citrus flavour, that of mandarin.

The didim is closely related to the paradise grain and mbongô, both of which we supply. The pod is leathery and, unlike the pod of mbongô, is not so easy to open. The mbongô pod is parchment-like and can be peeled without the use of any tools. With the didim, it is useful to make a score with a sharp knife. As with any cardamom, the pod is peeled  grind the seeds just before use.

Didim is a member of the ginger family (Zingiberaceae), and is also known by names such as African jujube, peace seed or in French 'graines de la paix'. It has been an important fruit in the Bamikele culture for centuries. The Bamikele live mainly in the west of Cameroon, some distance from Penja (known for the penja pepper). The Bamikele are said to have migrated west from Egypt for religious reasons, and settled in the Tikar region, later spreading over large parts of western Cameroon.

In the annual Ndop ritual, the didim is indispensable as a symbol of reconciliation. This is where the commonly used term 'peace seed' comes from, although 'graines de bénédiction' would be more appropriate.

The plant - Aframomum camerounais - grows like all ginger species in a warm, moist environment and likes some shade. The rootstock (rhizome) grows just below the ground. The plant grows to about 2 meters high and has elongated and pointed leaves, like bamboo. Close to the ground trumpet-like flowers form, which seem to come directly from the ground, but are on stalks. They are 15 cm long and light purple and soon fall off to make room for large reddish-brown pods (10 cm). These contain reddish-brown seeds in a jelly-like liquid, which  is completely absent in the dry fruit.

Smell and taste

Didim is a spice that smells of forest and wet wood. It tastes primarily woody at first - associated with liquorice -  afterwards a pleasant citrus note emerges, of mandarin.

After opening the seed pod, the kernels are freed from their parchment covering. This is most convenient when you rub the seeds back and forth under the open hand on an unvarnished wooden cutting or chopping board.  The seeds are eaten 'out of hand', ground or mortared.

Didim is delicious with lamb dishes, courgette, potatoes and aubergine.

Features:

• 100% seed pods of the Aframomum camerounais (unpeeled)
• origin: western cameroon

Assortment

• only available in stand-up pouch
  
• Stand-up pouches contain 45, 60 respectively  and 150 grams
• larger quantities on request

General advice

• grind didim at the last minute to get the most out of the scent
• store the pods in a dark, dry and cool place
• at least good until November 2026 (11/26)
• the expiration date is an indication

Batch number

The batch number helps us trace which supply an item originates from. It is stated on the packing slip and the invoice