Ethiopian Cardamom (Korarima) is korarima, an Ethiopian and Eritrean cardamom relative with a warm, rounded, aromatic flavor. It is not just green cardamom under another name. Think deeper, earthier, and more savory, with a spice warmth that feels at home in long-cooked food.
Use it anywhere you want an Ethiopian/Eritrean direction: berbere-style blends, mitmita-adjacent heat blends, spiced butter or niter kibbeh, lentils, chickpeas, slow stews, braised meat, roasted vegetables, coffee, and warming spice mixtures. Start small, especially if grinding the seeds.
Buck's current cardamom shelf includes El Salvadorian Green Cardamom Pods, Black Cardamom, White Cardamom / Bai Dou Kou, and Ethiopian Cardamom (Korarima). Green is the classic sweet/floral pod for chai, rice, baking, and sweets. Black is smoky, resinous, and savory. White cardamom is gentler and camphor-cooling, useful in Chinese, Southeast Asian, brothy, and lighter savory cooking. Ethiopian cardamom, also called korarima, is warm, rounded, and Ethiopian/Eritrean in character, especially good in berbere-style blends, spiced butter, stews, coffee, and long-cooked savory dishes.