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Kororima seed
Kororima seed
Discover Kororima Seed, Also Known as Grains of Paradise
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.
As low as
€8.80
How to Incorporate Kororima Seeds in Cooking?
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.
Here are some recipe ideas for cooking with kororima seeds
- - Doro Wat (Spicy Ethiopian Chicken): In this traditional Ethiopian recipe, kororima seeds can be used to flavor the spice blend that is used to prepare the dish;
- - Vegetable Pilaf with Kororima Seeds: Sauté vegetables such as peas, carrots, and bell peppers in a pan with a little olive oil. Add cooked basmati rice, crushed kororima seeds, and a little vegetable broth. Simmer until the flavors meld together and serve hot;
- - Chocolate Cake with Kororima Seeds: Add some ground kororima seeds to your favorite chocolate cake recipe to give it an exotic touch. Kororima pairs particularly well with dark chocolate, adding a subtle spicy note that complements the richness of the dessert;
- - Fresh Fruit Salad with Mint Syrup and Kororima Seeds: Prepare a fresh fruit salad of seasonal fruits such as strawberries, mangoes, kiwis, and pineapples. Drizzle the fruits with a homemade mint syrup, flavored with crushed kororima seeds. This refreshing and fragrant combination is perfect for a light and summery dessert;
- - Spice-Marinated Tofu with Kororima Seeds: Cut firm tofu into cubes and marinate it in a mixture of olive oil, soy sauce, grated ginger, minced garlic, and crushed kororima seeds. Grill or bake until the tofu is golden and crispy on the outside. Serve with a spicy sauce on the side.
The Aromas of Kororima Seeds
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.
Harvesting Kororima Seeds
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."
Kororima Seed, a Treasure from Ethiopia!
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. |