Spices In Ethiopia
Ethiopia is a homeland for many spices, such as, korarima (AframonumKorarima), long pepper, red pepper, black cumin, white cumin /bishops weed (nechazmud‟), coriander, fenugreek, turmeric, sage, cinnamon, and ginger.
Spices In Ethiopia
Agriculture is the main activity and a key driver of Ethiopia’s economic growth and food security. Spices are one of the agricultural crops that are produced in the country. Ethiopians use spices to flavor bread, butter, meat, soups, and vegetables and also to make perfumes. Ethiopia is a homeland for many spices, such as, korarima (AframonumKorarima), long pepper, red pepper, black cumin, white cumin /bishops weed (nechazmud‟)/, coriander, fenugreek, turmeric, sage, cinnamon, and ginger.
Spices In Ethiopia
Out of 109 spices, herbs and aromatic plants shortlisted by International Organizations for the Standardization (ISO). Ethiopia produces as many as 50, out of which 23 are trading as export items.
Spices In Ethiopia
The production and use of spice crops in Ethiopia have a long history. They are used in the preparation of daily dishes, and as traditional medicines. They are cultivated in small plots of land in home gardens. The average land covering by spices is approximately 222,700 ha and the production 244,000 ton/annum.
Spices In Ethiopia
They grow all over the country, and have huge diversity with regard to agro morphological characters (EIAR 2008) The majority of spices produced in Ethiopia are absorbed domestically. But at the same time, export of spices is developing and brings increased foreign exchange.
In 2014, spice exports reached 15.000 Mts, equaling a value of 33 million$ US. Ethiopia has developed into a supplier of these spices to North Africa, India, the Middle East, Turkey and China.