Korarima (Aframomum corrorima) is among the most aromatic therapeutic plants that are used by the inhabitants of southern Ethiopia in their traditional medicine. As far as Ethiopian herbal medicine is concerned, the seeds of korarima are employed in the form of a carminative to deal with flatulence. Korarima has tonic as well as a laxative properties. The leaves of korarima, both whole and crushed, were employed to rub or wrap the body parts of animals affected by skin injuries and swelling. A decoction prepared from the rhizome of the plant was earlier used in ruminant animals as protection from parasitic nematodes and Mammomonogamus species. It is said that the seeds of this herb were effectual against convulsions, sore throat, stomach ache and headache. It is also employed in the form of purgative and carminative. In all cases, the medicine is taken orally.
Aside from their medicinal use, the seeds of korarima also have culinary uses, especially in the form of a spice. These seeds have a mild, sweet essence, which is not as pungent or peppery compared to the seeds of grain of paradise (scientific name Aframomum melegueta). The seeds are generally used dried, but sometimes people even use the fresh seeds for culinary purpose. The seeds are dried and subsequently powdered for mixing the product with other spices. The mixture of these spices, including korarima seeds, is used to add essence to various types of sauces. Moreover, sometimes they are also utilized to add flavour to tea, coffee and even bread and butter. The succulent fruit covering the seeds is also consumed by people. When used as a spice, the dried and powdered korarima seeds have a fiery flavour accompanied by a floral aroma. The spice's aftertaste is somewhat hot, but smooth having a bitter tinge. These are the typical characteristics of this spice, which is widely used by the Eritreans and Ethiopians in their cuisines. In addition, this spice also forms an active ingredient of the Berbere spice mix, some types of breads and also a variety of stews. Dried out korarima seeds are widely used in the local cuisine of Eritrea and Ethiopia. They also form an ingredient in awaze, mitmita, and a variety of spice mixtures. Last, but not the least, this spice is also added to coffee to spruce up its flavour.
Korarima (Aframomum corrorima) plant is native to the tropical as well as sub-tropical regions across the globe. This plant is found growing in places having an altitude of up to 2,000 meters. It has been found that korarima grows most excellently in places where the annual daytime temperatures vary between 16�C and 24�C. However, these plants possess the aptitude to endure temperature ranges between 7�C and 35�C. Plants of this species have a preference of an average rainfall ranging between 1,400 mm and 2,000 mm. Nevertheless, they are capable of tolerating annual rainfall between 1,200 mm and 3,000 mm. Korarima plants also have a preference of little shade, but they also thrive in sunny positions. These plants do well when grown in humus-rich, fertile soils that may vary from light to medium. These plants have a preference for a pH ranging between 5.5 and 6.5. However, they are able to tolerate a pH range of 4.5 to 7.5. Korarima plants require a minimum of three years to be harvested for the first time. Each plant has an economic viability for about seven years from the date of first harvest. The fruits of this plant become mature and are ready for harvesting about two to three months after it come to bloom.
The seeds of korarima enclose an essential oil having a typical odour, which is sometimes described as nutmeg-cardamom. The distilled dried fruits contain about 3% to 3.5% of a light yellowish volatile oil. The essential oil encloses a number monoterpene compounds in various concentrations. The constituents of the volatile oil includes approximately 4% to 7% B-pinene, 32% to 35% 1,8-cineol, 7% to 14% limonene, 7% to 9% sabinene, 5% geraniol, 3% to 5% terpinen and 4% P-cymene. In addition, this volatile essential oil also contains A-terpinol and A-pinene. Yet another analysis identified sesquiterpenes, which was on average mostly dominated by monoterpenes (75%), which include terpinyl acetate and 1,8-cineol. It also comprises 17% sesquiterpenes, which include caryophyllene, nerolidol and caryophyllene oxide.
Our products
