Ethiopia turmeric (Curcuma longa) is a spice of the same family as ginger that thrives in warm subtropical temperatures of at least 20° Celsius. It also requires a high level of rainfall to grow well which conforms to the agricultural south of Ethiopia. The rhizomes are the main producers of powder that serves as culinary additives. In Amharic culture, the yellow powder is common as a food spicing curry. Its mildly bitter taste is what makes the rhizome a major export from the country. 

Ethiopia black cumin (Nigella sativa), also kalonji, is one of the most common spices in the horn of Africa country, with a history of enriching cuisines for generations. It is common to find the processed seed, owing to its bitter taste, in cakes, cheeses was 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.

Nothing indeed tastes better than a meal spiced up with fresh, juicy ginger from Ethiopia. Apart from its sweet pungent taste coupled with a mouth watery perfume scent, ginger serves as an antioxidant that features many health benefits. With such versatility, it is hard not to fall in love with ginger. This is a must have ingredient in every chef’s recipe, specifically Ethiopia ginger