The korarima seeds are one of the treasures of Ethiopia !
The Venetians were truly bewitched by the spice which came by boat down the Nile. They believed that the Garden of Eden was at the Source of the Nile. That's why it's called the "grain of paradise”. This endemic spice which comes from the Basketo region, in the Ethiopian highlands, is now grown in homegardens.
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". Then the pod is left out to dry in the sun on bamboo racks. This keeps the freshness in the seeds. You need to cut deeply into the pod to extract the "grains of paradise".
Its intense aromas of resin and roast herbs will enchant chicken liver terrines, sweetbreads and lobster tails with a citrus sauce.
Best ground and used just before serving.
|Shelf life||5 years|
|Ingredient||Seeds of paradise|
|Genus and botanical species||Aframomum melegueta|