Ethiopian Cardamom (Korarima)

Ethiopian cardamom (also called korarima, false cardamom, or Aframomum corrorima) is the dried fruit of an Aframomum species in the ginger family (Zingiberaceae). It grows wild in the highland forests of Ethiopia. The large, plump, reddish-brown to dark brown pods contain bigger seeds than green cardamom, with an earthy, resinous character. Despite the name, this is not a variety of green cardamom. It is a different spice with its own deep roots in Ethiopian and Eritrean cooking.

Korarima is usually sold as loose, pre-shelled seeds. We offer it as whole pods, which keep the seeds fresher and more aromatic and let you use it either way.

🌿 Flavor & Aroma

• Earthy, resinous, and warmly aromatic
• Camphor and eucalyptus notes
• Less sweet, floral, and perfumed than green cardamom
• Gently smoky, but subtler than fire-dried black cardamom

🍲 Where You'll Find It

• Ethiopian and Eritrean stews and slow-cooked dishes
• Berbere and mitmita spice blends
• Niter kibbeh (Ethiopian spiced clarified butter)
• Traditional Ethiopian coffee

🧂 How to Use It

• Whole pods: Lightly crack and add to stews, braises, rice, broths, or spiced butter, then remove before serving
• Pods are larger and bolder than green cardamom, so start with fewer and adjust to taste
• Add a cracked pod to coffee or tea while brewing for a traditional touch
• Seeds: Crack the pods and remove the seeds for grinding. Most traditional recipes measure korarima by the seed.
• Toast the seeds briefly in a dry pan to deepen the aroma before grinding
• Grind for spice blends such as berbere and mitmita. The papery husk grinds gritty, so leave it out of fine blends.

Sold by weight, 1 oz per package.