Korekima comes from East Africa, and due to the similar flavour its pods hold, it is often known as Ethiopian or false cardamom. While retaining the floral, perfumed and citrusy notes of true cardamom it also has a lovely pepper edge, tasting deliciously different.
It is widely used in Ethiopian and Eritrean cuisine, and is an essential part of the berbere spice mix which is probably the definitive Ethiopian flavour. Another popular use of korekima is to flavour coffee, the drinking of which is a central part of Ethiopian culture.
A superb spice, it can be used instead of true cardamom to give a new and exotic twist to your food.. try adding a couple of crushed pods to the filling for an apple pie, or to transform a rice pudding.
Search Results for: Cardamom
Apple Pie Spice
This sweet and aromatic blend includes cinnamon, nutmeg, cloves & cardamom, and it is designed to bring a warm spiciness to apple pie filling, stewed fruits, cakes and pastries. A few pinches will be sufficient to give your desserts a delicious difference, and a sprinkle over a fresh fruit salad will give it a lovely lift. In summertime, try using it (again in moderation) in homemade ice cream or refreshing fruit punches.
Vietnamese Pho (Noodle)
The combination of spices in this delicious blend makes up the bouquet garni of Vietnamese cuisine; aromatic, rich & warming.
This is one of Vietnam’s most popular dishes and one that is often seen as a street food offering. The very mention of street food confirms that it is indeed an authentic and delicious dish!
Pho is the word for a steaming flavourful broth filled with soft flat rice noodles (similar to linguine in shape), thinly sliced pieces of meat, crunchy vegetables and fresh herbs. The combination of flavours in this dish is a true representation of Vietnam’s culinary delights.
What’s more…? It is easy & simple, can be made in less than 15minutes!
Ingredients: sugar, salt, white pepper, coriander, cinnamon, cloves, star anise, black cardamom
Spice Tin
Known as a Masala Dabba, this traditional Indian spice tin is ideal for keeping your most-used spices handy, convenient and stored neatly.
Made of stainless steel, we have 2 types on offer:
1. the tin features 7 individual containers, a lid that covers the 7 tubs of spices and another main lid (all made of stainless steel)
or
2. the tin features 7 individual containers and a transparent lid so the spices are visible and creates an attractive appearance in your kitchen.
Unless you state your preference with regard to the type of tin required, we will send you either one of the above type.
The most common spices that an Indian family store in their spice tin are mustard seeds, coriander seeds, cumin seeds, fenugreek seeds, green/black cardamom, chillies, turmeric. These are the basic spices needed to make a curry powder.
Our tins are supplied ’empty’ so you can fill them according to your spice preference.
Grains Of Paradise
These tiny little seeds from Africa are prized for their similarity in taste to black pepper yet they have many floral attributes and aromas. Their amazingly complex flavour is that of pepper, coriander, ginger & cardamom with a hint of citrus. They are milder than black pepper but still pack a kick if added in copious amounts. Add to curries, tagines & stews, paellas, cakes & cookies, breads, sauces & much more. They can be added whole or grind as and when required.
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