Cardamom, Ethiopian

Botanical Name: Afromomum corrorima

Flavor: Warm, Camphor, Spicy-Sweet, Floral, Menthol, Mminty, slightly Smoky,

Origin: Ethiopia

Use With: Beef, Chicken, Pork, Lamb, Fish, Seafood, Fruits, Vegetables, Legumes, Rice, and Breads

Description: Known as Korarima in Ethiopia and commonly called ‘False Cardamom’ in the West, Ethiopian Cardamom is an indispensable part of authentic Ethiopian and Eritrean cuisines and the surrounding regions. Korarima features prominently in many Ethiopian spice blends including fiery Berbere, Mekelesha (Wot Kimem), and Mitmita and can be used as a direct substitute for Green or Black Cardamom in most applications though it is a bit bolder and slightly more ‘peppery’ than Green Cardamom and sweeter and less smokey than Black Cardamom. Unlike Black, Green, or Chinese Cardamom, Korarima is almost never sold in its whole form with its outer shell or husk, typically only available pre-shelled meaning you get only the whole seeds ready to use or ground into a powder.

Suggested Uses:

Use Korarima whole, crushed, or ground to make traditional Wot (Ethiopian stews), Kitfo, Sambusa, Ethiopian Fossolia, Niter Kibbeh (Ethiopian Spiced Butter), and many, many, more authentic Ethiopian dishes..

• Add to curries, marinades, sauces, soups, and braises - anywhere that you would normally use black or green cardamom
• Add to dry rubs for grilling, roasting, or smoking
• Use in cakes, buns, and breads
• Drop a few seeds in your tea or coffee (or roast and grind with your coffee beans for Ethiopian coffee)
• Add a bit to pumpkin pie, banana bread, carrot cake, gingerbread, or other baked goods
• Pairs exceptionally well with coffee, chocolate, and apricots.