📝 About This Recipe
Korerima, often called Ethiopian Cardamom, is the aromatic heartbeat of Ethiopian cuisine, offering a smoky, peppery, and floral profile that is far more complex than standard green cardamom. Harvested from the Aframomum corrorima plant native to the Ethiopian highlands, these large brown pods are toasted and ground to create a spice essential for authentic Berbere and Niter Kibbeh. Preparing your own Korerima powder at home unlocks a depth of flavor that pre-ground versions simply cannot match.
🥗 Ingredients
Primary Spice
- 1 cup Whole Korerima Pods (dried, large brown Ethiopian cardamom pods)
Aromatic Enhancers (Traditional Variations)
- 1/2 teaspoon Whole Cloves (optional, for added warmth)
- 1/4 teaspoon Black Peppercorns (optional, to enhance the natural heat)
- 1/2 inch piece Cinnamon Bark (optional, crushed into small bits)
👨🍳 Instructions
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1
Begin by inspecting your whole Korerima pods. They should be dry, hard, and dark brown. Use a damp cloth to wipe away any dust from the exterior of the pods.
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2
Place the pods on a sturdy cutting board. Using the flat side of a chef's knife or a small kitchen hammer, gently crack the tough outer husks open.
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3
Peel away the woody husks and discard them. You are looking for the small, dark, oily seeds clustered inside.
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4
Collect all the seeds in a small bowl. You should have approximately 1/2 cup of seeds from 1 cup of whole pods.
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5
Heat a heavy-bottomed cast-iron skillet or an Ethiopian 'mitad' over medium-low heat. Do not add any oil; this is a dry-toasting process.
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6
Add the Korerima seeds to the warm skillet. If using the optional cloves, peppercorns, or cinnamon, add them now as well.
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7
Toast the seeds for 5 to 8 minutes, shaking the pan constantly or stirring with a wooden spoon to ensure even heating and to prevent scorching.
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8
Watch for visual cues: the seeds will turn slightly darker and become very shiny as their natural oils are released. You will notice an intense, camphor-like floral aroma filling the kitchen.
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9
Once the seeds are fragrant and toasted, immediately remove the skillet from the heat and transfer the seeds to a plate to cool completely. Leaving them in the hot pan will cause them to burn.
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10
Once cooled to room temperature, transfer the seeds to a high-quality spice grinder or a traditional mortar and pestle.
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11
Pulse the grinder until the seeds are reduced to a fine, uniform powder. If using a mortar and pestle, use a circular grinding motion until no gritty bits remain.
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12
Sift the powder through a fine-mesh sieve to remove any remaining stubborn fibers, then re-grind any large pieces left in the sieve.
💡 Chef's Tips
Always toast the seeds whole before grinding to lock in the volatile oils and maximize the shelf life. If you cannot find Korerima, Black Cardamom is the closest substitute, though it is smokier and less floral than the authentic Ethiopian variety. Avoid high heat during toasting; a slow, gentle heat prevents the delicate floral notes from turning bitter. Store the finished powder in an airtight glass jar in a cool, dark cupboard; it will stay potent for up to 3 months.
🍽️ Serving Suggestions
Stir a teaspoon into Doro Wat (Ethiopian Chicken Stew) during the final 5 minutes of simmering for a bright finish. Use it as a primary seasoning for Niter Kibbeh (Ethiopian Spiced Clarified Butter). Sprinkle a pinch over traditional Ethiopian coffee for an authentic highland flavor experience. Mix with salt and chili powder for a unique dry rub on grilled lamb or beef.