Kororima, Timiz, Passion berry : ethiopian endemic spices

In Arba Minch, in South-Western Ethiopian, the market stalls are overflowing with endemic spices: rue, timiz, korarima… which are specific to the regions in which they grow. Depending on whether korarima comes from Kafa or Gofa, it will be larger or smaller.

KORARIMA: AFRAMOMUM KORARIMA

The fruits are harvested at maturity when the pod reddens at the foot of the plant. They are then cleaned using a sharp knife to swiftly remove dry remains at the top of the fruit, a process which the local farmers call "circumcision". As these zones have a humid climate, the pods are strung up on a rope made from enset fibres and tied up to dry inside, on the hearths of local homes. They then turn black and this is how they get their strong smoky taste.

TIMIZ: PIPER CAPENSE

Timiz is part of the Piperaceae family and more specifically the Piper capense botanical species The timiz vine is similar to that of Piper nigrum. However, unlike Piper nigrum, its flower heads grow upwards. Timiz and korarima are close friends: they grow together in the undergrowth of the Goma Gofa zone, and their creepers sometimes intertwine.

PASSION BERRY: RUTA CHALEPENSIS

Out of all the spices, rue truly stands out from the rest. It’s used for flavouring coffee and is called Passion berry due to its strong notes of passion fruit. It’s a perennial plant that grows in every homegarden. It’s as common place in Ethiopian gardens as mint or basil are here in European gardens.

FROM THE PRODUCER TO YOUR PLATE: A VISIT TO THE LOCAL MARKETS

A simple tin is used to measure out the spices. Here it’s the Passion berry that’s on sale at the market in Bonga. Here there are branches, seeds and different coloured and sized berries. It’s essential to carefully select the various qualities and make sure they’re well sorted. Markets are always a great way to see what’s produced locally and to take in all the new smells and wonders displayed on every stall: timiz, surprising black cumin, honey from hives hung up outside each home, local mustard, golden turmeric, fenugreek, ginger, incense lit at every street corner for coffee ceremonies … Not forgetting the most emblematic Ethiopian spice blends such as Berbere, used in almost every dish, or the very spicy mitmita.

Our ethiopian products in store:

Kororima pod

Timiz pepper

Passion berry