Editing Aframomum corrorima

{| class="wikitable" style="float: right; width: 320px; margin-left: 1.25em; margin-bottom: 1em;"
! colspan="2" style="background: #e8e8e8;" | Korarima (''Aframomum corrorima'')
|-
| colspan="2" style="text-align: center;" | [[File:KororimaWhole01.jpg|280px|Whole dried kororima fruit from Shashamane, Ethiopia; ground seed used in berbere.]]
|-
! Scientific name
| ''Aframomum corrorima''
|-
! Common names
| Korarima; Ethiopian cardamom; false cardamom
|-
! Family
| [[Zingiberaceae]]
|-
! Genus
| [[Aframomum]]
|-
! Order
| [[Zingiberales]]
|}

''Aframomum corrorima'', commonly called korarima, is a rhizomatous perennial spice plant in the ginger family, Zingiberaceae. It is cultivated in Ethiopia and Eritrea and is native to Tanzania, western Ethiopia, southwestern Sudan, and western Uganda.<sup id="cite_ref-1">[[#cite_note-1|[1]]]</sup><sup id="cite_ref-2">[[#cite_note-2|[2]]]</sup> GBIF accepts ''Aframomum corrorima'' as the species name; ''Amomum corrorima'' is a recorded basionym.<sup id="cite_ref-3">[[#cite_note-3|[3]]]</sup><sup id="cite_ref-4">[[#cite_note-4|[4]]]</sup>

== Description ==

Korarima produces leafy stems about 1–2 m tall from a rhizomatous rootstock. Its leaves are approximately 10–30 cm long and 2.5–6 cm wide. The fruit is red and fleshy, containing brown seeds that provide the principal spice material.<sup>[[#cite_note-1|[1]]]</sup><sup>[[#cite_note-2|[2]]]</sup>

== Cultivation ==

=== Soil and water ===

Korarima is associated with humid production conditions. Useful Tropical Plants gives a preferred mean annual rainfall of 1,400–2,000 mm, with a broader reported tolerance of 1,200–3,000 mm.<sup>[[#cite_note-1|[1]]]</sup> As a rhizomatous ''Aframomum'', it is reasonable to begin with an organic, moisture-retentive medium that still drains freely; keep the root zone supplied during active growth rather than allowing repeated drying. This is a genus-level growing inference, so the balance between moisture retention and drainage should be adjusted to the plant's climate and container or bed conditions.

=== Sun and humidity ===

Use bright filtered light or light shade while establishing the plant, with enough airflow to keep foliage from remaining wet for long periods. A humid site is the more suitable starting point: the reported rainfall range and the plant's cultivation in humid highland regions support avoiding exposed, drought-prone positions.<sup>[[#cite_note-1|[1]]]</sup> The light recommendation is a genus-level cultivation inference rather than a fixed species threshold.

=== Seasonal changes ===

Keep irrigation more consistent through the warm, actively growing part of the year, particularly where rainfall falls below the preferred range. In a cooler or darker season, reduce watering only as plant growth and evaporative demand decline, while protecting the rhizome from cold, stagnant conditions. Korarima's native and cultivated distribution spans tropical eastern African environments, so seasonal timing will vary with elevation and local rainfall rather than following one universal calendar.<sup>[[#cite_note-1|[1]]]</sup><sup>[[#cite_note-2|[2]]]</sup>

== Propagation ==

Propagation is reported by seed or by division of the rhizomes.<sup>[[#cite_note-1|[1]]]</sup> For division, retain a healthy piece of rhizome with an active growing point and keep it evenly moist while it re-establishes.

== Flowering, fruiting, and harvest ==

A Useful Tropical Plants cultivation estimate places first harvest at about three years and describes fruit maturity roughly two to three months after flowering.<sup>[[#cite_note-1|[1]]]</sup> These are cultivation estimates rather than a fixed schedule: time to bearing and fruit development can vary with planting material, elevation, moisture, and growing conditions. Harvest the mature spice fruit for its seeds; the dried seeds are the part most often used in Ethiopian and Eritrean cooking.<sup>[[#cite_note-2|[2]]]</sup>

== Fruit and uses ==

Korarima seeds are used dried in Ethiopian and Eritrean foods, including berbere, mitmita, awaze, other spice mixtures, and coffee flavoring.<sup>[[#cite_note-2|[2]]]</sup> The fruit and seed are also described in culinary accounts involving sauces, tea, bread, and blended seasonings.<sup>[[#cite_note-1|[1]]]</sup> Essential oils from Ethiopian korarima seeds and husks, as well as oils from fresh plant parts cultivated in southern Ethiopia, have been examined in separate studies.<sup id="cite_ref-5">[[#cite_note-5|[5]]]</sup><sup id="cite_ref-6">[[#cite_note-6|[6]]]</sup>

== References ==

* <span id="cite_note-1"></span>[[#cite_ref-1|↑]] '''[1]''' [https://tropical.theferns.info/viewtropical.php?id=Aframomum+corrorima Aframomum corrorima - Useful Tropical Plants].

* <span id="cite_note-2"></span>[[#cite_ref-2|↑]] '''[2]''' [https://en.wikipedia.org/wiki/Aframomum_corrorima Aframomum corrorima - Wikipedia].

* <span id="cite_note-3"></span>[[#cite_ref-3|↑]] '''[3]''' [https://api.gbif.org/v1/species/match?name=Aframomum%20corrorima GBIF species match: Aframomum corrorima].

* <span id="cite_note-4"></span>[[#cite_ref-4|↑]] '''[4]''' [https://api.gbif.org/v1/species/2758889 GBIF species record: Aframomum corrorima].

* <span id="cite_note-5"></span>[[#cite_ref-5|↑]] '''[5]''' [https://www.tandfonline.com/doi/abs/10.1080/10412905.2007.9699308 Chemical Composition of Essential Oils from Fresh Plant Parts of Korarima (Aframomum corrorima) Cultivated in the Highland of Southern Ethiopia].

* <span id="cite_note-6"></span>[[#cite_ref-6|↑]] '''[6]''' [https://doi.org/10.1002/ffj.1634 Essential oil from seeds and husks of Aframomum corrorima from Ethiopia].

== Image credits ==

* ''KororimaWhole01.jpg'': Joe Castleman (Gyrofrog), whole dried korarima fruit from Shashamane, Ethiopia; GFDL 1.2 or later and CC BY-SA 3.0/2.5/2.0/1.0. [https://commons.wikimedia.org/wiki/File:KororimaWhole01.jpg File page]. Attribution: Joe Castleman (Gyrofrog); link to the file page and applicable CC BY-SA license; indicate changes if made.