Brundo Spice Company Ethiopian Korerima | Authentic Ethiopian Black Cardamom | Hand-Picked & Naturally Processed | Harvested & Imported from Ethiopia | Non-GMO, Organic & No Preservatives 2.5oz

So this appears to be black cardamom (Amomum subulatum) NOT Grains of Paradise (Aframomum melegueta). Similar, however different spices.

I was grateful to find this product as it isn't easy to find, and occasionally other businesses might try to sell more typical varieties of cardamom as if they were this unique Ethiopian variety. But this was the real thing. The product was well-packaged, sealed, and fresh. These are the seeds (i.e., perhaps 1/3 the size of a unpopped popcorn kernel?) and they should be ground just before use for the best flavor and fragrance. Prepare them by using a spice grinder, a mortar and pestle, or by wrapping a small amount of seeds in an envelope/pocket of parchment paper and smashing gently with a meat tenderizer. The flavor this cardamom imparts is truly unique across the tongue and throat. It's very fragrant and strong (bright and not smoky!), so start with a small quantity so you don't overuse it. This is a happy little spice with some tasty zing, so you won't find it hot or smoky! In the photo, I added it to a dish I made using cinnamon, cloves, raisins, some red wine, fresh squeezed orange juice, traditional Ethiopian pepper mix (Berbere), chicken, and this Ethiopian cardamom. It added a lot of complexity and complemented the sweetness of the dish quite well. The dish was spectacular with some freshly baked bread. Unfortunately, I don't know how to make traditional Ethiopian bread. I'm glad to see small businesses making this product available to American cooks who want to introduce new ideas and flavors into healthy meals. Great product that made for a happy meal with my family!

Brundo’s Ethiopian spice blends are phenomenal. They’re so fresh, so aromatic, and so potent that my whole kitchen smells like home the moment I open the bag. The quality is unmatched — you can taste the care in every blend. I’m genuinely excited to start cooking Ethiopian dishes with these spices as soon as possible. Please, Brundo… stay in business forever. We need you.

Although it may smell similar to green cardamom it is not the same thing. The seeds are different shape/ size/ color/ taste and they are not usually used interchangeably. Whereas green cardamom is bright, sharp and punchy; Ethiopian cardamom is more rounded with a sweet floral, warm and subtle profile. Once lightly toasted and ground the smell becomes more unique and strong. A lovely addition for a home cook. The jar comes full to the brim, I am sure it will last me quite a while as a little goes a long way.

This is the Ethiopian black cardamom seed, very difficult to find and I'm very pleased with it. Roast it lightly & grind the seeds, use it to sauté your meat or vegetables to enhance your dish. One of the main ingredient in Ethiopian spices earthy and smokey floral. A little goes a long way just sprinkle this stuff and you good to go for delicious meal.