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Korarima (grain)

Korarima (grain)

Normal price €8,10 EUR
Normal price Offer price €8,10 EUR
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Korarima is the seed of the plant of the same name, which is called corrorima in Ethiopia. It is also called 'false cardamom'. It is an essential component of famous Ethiopian spice mixtures such as berbere and mitmata.

The korarima plant belongs to the plant genus Aframomum, which has about fifty species, all growing on the African continent . Just like mbongo and grain of paradise, it is gingery. The plant, like all plants in the ginger family, grows in a warm, moist environment and likes some shade. Korarima naturally occurs at an altitude of 1,700-2,000 meters.

The plant grows to about two meters high and has elongated and pointed leaves, like bamboo. Trumpet-like flowers form close to the ground from January to September, which seem to emerge directly from the ground. They grow on stalks on the underground rhizome (rhizome).

The white to light purple flowers often fall off on the same day they appear, making way for large reddish-brown pods. The moment at which this happens varies per location. For example, the flowering period in Kefa in Ethiopia is from June to July. The pods ripen there in the months of September and October.

It takes three years for a plant to produce a usable harvest. From then on, the plant can be harvested four years in a row. The pods are picked when they are ripe. They contain red-brown seeds in a jelly-like liquid. Only a modest portion is sold fresh, some is left to dry in the sun.

Korarima is widely available in markets in the Horn of Africa, and is quite expensive compared to other spices and herbs. Korarima is a popular spice in West African cuisine, including Cameroon and Senegal. Related spices are corn of paradise (Aframomum melegueta) and Madagascar cardamom (Aframomum angustifolium). The first is quite common, the second very rare.

Smell and taste

Korarima combines the flavors of green and large cardamom. Korarima is slightly sweeter than green cardamom and, like black cardamom, has a menthol aroma. The aroma is otherwise characterized as that of nutmeg, hence the alternative name nutmeg-cardamom.

The seeds contain 1-2% essential oil, which contains the main flavor components

  • alpha-humulene, (31.3%), 'hoppy' as in hops
  • humulene oxide (26.4%), 
  • caryophyllene oxide (17.9%), spicy and woody, like cinnamon and cloves
  • beta-caryophyllene (8.5%), sweet, woody, also in cloves, and
  • linalool (5.7%), responsible for the scents of rosewood and coriander

Korarima is less peppery than the related corn of paradise (Aframomum melegueta). The pungency comes from zingerone, [6]-paradol, [6]-gingerol and [8]-gingerol, all characteristic of the fruits of plants in the Aframomum genus and the ginger family in general.


    Except in combination with other spices in spice mixtures such as berbere and mitmata, a mixture of bird's eye chili, korarima and cloves. Korarima is used in Ethiopia both fresh and dried in wots, in many sauces, such as chow, but also as a seasoning in (Ethiopian) coffee, tea and bread.Other uses include: 

    • niter kibbeh (spiced butter),
    • kitfo, raw minced meat with mitmata,
    • shirowat, a puree of chickpea flour and
    • maafe, West African chicken in peanut sauce

    Grind or grind the seeds shortly before use, after briefly roasting them.

    Korarima is a fantastic botanical for your gin and tonic due to its unique aromas. With the pleasant sharpness of grain of paradise.


    • 100% seeds of the Aframomum corrorima
    • origin: Ethiopia


    • available in glass, stand-up pouch and test tube
    • glass jar contains 60 grams
    • stand-up pouches with a capacity of up to 30 to 500 grams
    • available in 10 ml test tube
    • larger quantities on request

    Gift packaging

    • the jar is available in a tasteful gift packaging, consisting of a cube box filled with black tissue paper
    • for an overview of our gift packaging, please refer to the gift packaging section

    General advice

    • grind koarima at the last minute to maximize the aroma - preferably roast briefly first


    • store korarima in closed packaging
    • preferably store in a dark, dry and cool place
    • best before November 2025 (11/25)
    • this expiration date is an indication

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