Introduction

Although spices are considered as minor crops their significance for Ethiopia can hardly be overestimated. Spices are needed every day in considerable amounts for the preparation of the main dish of the day.

Most of the spices needed in Ethiopia are grown as field or garden crops, although some grow in the wild. Classical spices are also used but have to be imported, mainly from India. The following 12 spices, which originated in Ethiopia or were introduced very long ago and are considered to be of importance, are dealt with in this chapter:

1. Capsicum annuum (red pepper); Amh.: berbere

2. Trigonella foenum-graecum (fenugreek); Amh.: abish

3. Nigella sativa (black cumin); Amh.: tikur azmud

4. Trachyspermum ammi (Ethiopian caraway); Amh.: nech azmud

5. Coriandrum sativum (coriander); Amh.: dimbilal

6. Aframomum korarima (false cardamom); Amh.: korarima

7. Cuminum cyminum (cumin); Amh.: kamun

8. Foeniculum vulgare (fennel)

9. Pimpinella anisum (anise); Amh. for both: insilal

10. Ruta chalepensis (rue); Amh.: tena-addam

11. Ocimum basilicum (basil); Amh.: basobila

12. Piper longum (Indian long pepper); Amh.: timiz

13. Rhamnus prinoides (buckthorn); Amh.: gesho

Although ‘gesho’ is not a typical spice, it is included in this list, since it is of extreme importance in the flavouring of beverages during their preparation (Jansen, 1981).

In a broader sense, shallots (Allium cepa) and garlic (A. sativum) can be considered as spices.