Korarima is the dried fruit of Aframomum corrorima, a cardamom-like spice from the ginger family that is native to the Ethiopian Highlands and is one of the defining flavours of Ethiopian and Eritrean cooking. Often called Ethiopian, false or "black" cardamom, its brown, ribbed pods hold clusters of small dark seeds that release a warm, camphoraceous, citrus-and-clove aroma — softer and sweeter than green cardamom. It is the aromatic heart of berbere and mitmita, and perfumes the long-simmered wat stews eaten with injera as well as spiced coffee and butter.