The grains of paradise or Kororima are spices native to Ethiopia. The black seeds inside the pod, once ground, release a fruity and balsamic fragrance that pairs wonderfully with braised beef or grilled red mullet fillet.
Kororima seeds pair particularly well with meat, fish, and poultry dishes, as well as vegetarian dishes such as vegetable stews or lentil curries. You can also incorporate them into marinades, sauces, soups, or desserts to add a unique aromatic note.
Its aromatic profile combines spicy, floral, and lemony notes, evoking exotic and enchanting sensations. Used sparingly, the seeds add a subtle and refined depth of flavor to dishes, making every bite an exceptional taste experience.
The fruits are harvested when ripe, with the pods turning red at the base of the plant. They are then cleaned. This operation consists of skillfully removing the dry remnants at the top of the fruits with a sharp blade. Farmers say they are "circumcised." Then the pod is spread out in the sun on bamboo racks. When dried in this way, the seeds it contains retain all their freshness. The pod must be widely incised to extract these "grains of paradise."
In the 15th century, the Venetians were captivated by this spice, descended from the Nile. This river, considered the earthly paradise, gave it its nickname "grains of paradise." Originating from the Basketo country, in the highlands of Ethiopia, this endemic spice is cultivated within the "circular gardens" that surround the houses.
Allergen | Absence |
---|---|
Native country | ETHIOPIE |
Genus and botanical species | Aframomum melegueta |
Ingredients | kororima seed |
TRACES EVENTUELLES D'ALLERGÈNES | céleri, sésame, moutarde, fruits à coques. |