Zingiberaceae (Ginger family)
Amharic: kororima

A little botany
Malagueta kororima is a herbacious perennial plant that grows in the underwoods of Ethiopia's humid tropical forest zone, where it is endemic. Its large leaves composed of some twenty spear-shaped blades sprout from an underground rhizome. At its base, short aerial stems carry whitish bilabiate flowers, followed by bright black-red fruit whose white acidulous flesh contains dozens of dark, angular and shiny seeds.
On the Ethiopian markets, one can find brownish dehydrated fruits as well as peeled seeds.

A little history
Malagueta ("grain of paradise") comes from several species of Afromomum – all African. This spice was once so important that some regions of the continent bore its name: thus, the Liberia-Sierra Leona area was once called the "Malagueta Coast". It was already sold on medieval markets, were it was imported through the Trans-Saharan route: highly appreciated in meat recipes, it was also considered as a stimulant and aphrodisiac drug.
As maritime trade relations developed, malagueta varieties acquired a central role in the rivalries between colonial powers: Germanic and Scandinavian countries long enjoyed a monopoly, and France had to fall back on pepper. Ethiopian malaguetas sailed out of Red Sea ports to India and China, as they still do today.
The grain of paradise was out of fashion in the 19th Century, as a result of competing cardamoms, Asian peppers, and American hot chilly peppers. It is currently recovering its former prestige: gastronomes around the world appreciate its taste – which is more fragrant than piquant. Confectionery, cosmetics and perfume industries are highly interested in its properties.

A wide variety of uses
In Africa, different varieties of malaguetas are consumed in multiple ways: people chew the fresh fruits, and the seeds are added into many sauces and seasonings. They also have heating, stimulant and digestive medicinal virtues. At magic and religious levels, they are often used in spells, talismans and offerings to divinities.
In Italy, in Scandinavia and in France, malagueta is used to perfume a number of alcoholic beverages: it is an ingredient of the best French aniseed-flavoured "Pastis".

Koromima: an original bouquet of fragrances
The kororima seed is a malagueta specific to Ethiopia. It is as potent as pepper but more aromatic, with a pleasant lemon scent, and a blend of ginger-cardamom notes. It withstands slow cooking and is used to season soups and stews. Ground or mixed, it will liven up your vegetable, rice or pasta dishes. It is particularly suited from lamb recipes. It also combines well with sweet preparations, and vanilla, chocolate or coffee fragrances.
Some of the many varieties of Ethiopian malaguetas descend from ancient crafts and know-how developed in lush, preserved environments:
- kororima from Bonga is gathered in the underwoods and gardens of the coffee-forest where Arabica originated; its whole pods, tied on a banana string and dried over a wood fire, contain small seeds whose strong and smoked savour will lend a hot pepperish flavour to your dishes; it is delicious with marinades and roasted meats.
- kororimas from Dawro or Basketo, often named "Gofa", are grown in superb agro-forestry gardens which enjoy great biodiversity: their large, pulpy seeds are black and glossy ; their highly aromatic, full and persistent taste evokes cardamom; they blend perfectly with sweet fragrances, red fruit, coffee and cocoa.

By Bernard Roussel, Professor at the Museum d'Histoire Naturelle de Paris