The spice, known as korarima, Ethiopian cardamom, or false cardamom, is obtained from the plant's seeds (usually dried), and is extensively used in Ethiopian cuisine. Genetic divergence among korarima accessions shows significance difference between all cluster distances. The minimum squared distance was between cluster III and IV (67.75) followed by cluster I and II (82.12). Maximum squared distance was between cluster II and IV (408.27) followed by cluster II and III (240.57) and cluster I and IV (218.75) thus, increasing parental distance implies a great number of contrasting alleles at the desired loci, and then to the extent that these loci recombine in the F2 and F3 generation following a cross of distantly related parents, the greater will be the opportunities for the effective selection for yield factors of korarima through breeding. In vitro induction of tetraploidy in korarima was attained through the treatment of cultured shoots with a solution of 125 μM colchicine or 10 μM oryzalin, which were the lowest concentrations tested. Maximum oleoresin content (10.04% w/w) was recorded from mature green capsules dried on wire mesh for 10 days and next to this oleoresin content (9.16% w/w) was obtained still from seeds of mature green capsules dried on the ground for 10 days. In contrast, the minimum oleoresin content (4.87%) was recorded from mature deep-red capsules dried on cement floor for 20 days. Findings of this study suggest that the maintenance of shade trees on the main farm field is the main requirement for korarima production. Korarima production was declining mainly due to destruction of the plant's natural habitat, therefore the effort should be made on creating the awareness on conservation of the natural forests in Ethiopia.