Spice crop have been produced and used in Ethiopia from time immemorial. Several indigenous and exotic spice crops are cultivated widely in the country by smallholder farmers. Currently there is a growing demand for organic spices in Europe, USA and Japan for food coloring, cosmetics, pharmaceuticals, essential oil derivatives and textile industries.
Turmeric is locally known as "Erd". It is used as a ground spice and in curry powder, mainly as a food coloring agent as well as a coloring material in the textile industry. There are two types of turmeric in Ethiopia finger type and bulb type.
Coriander is locally known as "Dembelal". Ethiopia coriander is one of the most popular herbs that grow for both edible and medicinal purposes. It also goes under the common name Cilantro. The leaves provide good nutrition with a hint of spice while the dried seeds actively enrich stews. The origin of the plant was the eastern Mediterranean region of southern Europe.
Each seed or leaf you consume in a coriander stew comes with 45 percent of the daily value of Vitamin C. It is one of the essential products for the country in both its domestic and external spice trade.
Black cumin is locally known as "Tekur Azmud". Ethiopia black cumin is one of the most common spices among countries in the horn of Africa, with a history of enriching cuisines for generations. It is common to find the processed seed, owing to its bitter taste in cakes, cheeses as well as chocolate products and even vegetable soups. It also features in adding aroma to food and lending good odor to certain drugs without serving as a key ingredient. In medical operations, the cumin powder sterilizes equipment. In industrial purposes, it also serves in plastic component production.
Ginger is locally known as " Zinjebel". The cultivation of ginger was started in Ethiopia during 13th century when Arabs introduced it from India to east Africa. It is a rhizome that grows under ground from a seed piece.