Korerima (Ethiopian cardamom)

Flavour and aroma

cardamom-like, smoky, camphor, warm. Warm, slightly smoky and camphor-like.

Heat

No heat

Forms

whole, ground

How to use it

• toast · Toasting technique

  Toast whole pods in a dry pan for 1–2 minutes until fragrant, then split and remove the seeds.

• grind · Dry grinding technique

  Grind the seeds just before use for berbere, mitmita and stews; discard the husks.

• infuse · Simmering technique

  Simmer crushed seeds in butter with other aromatics to make niter kibbeh, then strain.

• Ground into doro wat and other wats
• Simmered in niter kibbeh
• Blended into berbere and mitmita
• Added to coffee and tea

Identifying good quality

Large, dark brown, oval pods, bigger than green cardamom, containing many small seeds. Good seeds smell warm and smoky-camphorous when crushed.

• Not to be confused with Black cardamom: Black cardamom is smoked over fire and has a stronger smoke smell.
• Not to be confused with Cardamom: Green cardamom is smaller, green and brighter.

Origin and history

Origin: The highland forests of Ethiopia (Aframomum corrorima).. Grown and used: Grown and wild-harvested in southwestern Ethiopia; used in Ethiopian and Eritrean cooking..

Korerima is a traditional Ethiopian spice, harvested from forest plants and in home gardens. It is a key ingredient of berbere and mitmita, of the spiced butter niter kibbeh, and is sometimes added to coffee and tea.

Commonly told; not firmly documented