Aframomum melegueta, known as «Granos del Paraíso» or Guinea pepper, is a spice native to West Africa that has attracted growing scientific interest in recent years for its effects on energy metabolism and thermogenesis.
What is Aframomum melegueta
It belongs to the cardamom and ginger family (Zingiberaceae). Its flavour is spicy with notes of cardamom and pepper. In West Africa it has been used for centuries as a spice and medicinal plant. It reached Europe in the Middle Ages as a substitute for black pepper — hence the name «Granos del Paraíso».
What is Aframomum melegueta used for
Modern studies have focused mainly on two areas:
- Thermogenesis and metabolism: the active compound, 6-paradol, activates brown adipose tissue (brown fat) — the tissue that burns calories to generate heat. A Japanese study published in the British Journal of Nutrition showed that 40 mg/day of Granos del Paraíso extract increased brown adipose tissue activity in young men
- Anti-inflammatory: 6-gingerol and 6-paradol have anti-inflammatory activity similar to that of ginger, their botanical relative
Granos del Paraíso and brown fat
Brown adipose tissue is particularly interesting from a metabolic perspective because, unlike white fat which stores energy, it burns energy in the form of heat. Babies have a lot of brown fat (to maintain body temperature), but adults gradually lose it. Granos del Paraíso is one of the few natural ingredients with scientific evidence for reactivating it.
How to take Aframomum melegueta
Studies use doses of 30–40 mg of standardised extract. It is an ingredient that commonly appears in energy metabolism support formulas, combined with other mild thermogenics.
Frequently asked questions
Is it the same as black pepper?
No. Although they have a similar flavour, they are different plants. Black pepper (Piper nigrum) contains piperine; Granos del Paraíso contains 6-paradol and 6-gingerol. Their mechanisms and uses are different.
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