Spices(ቅመማ ቅመም) in Ethiopia
The tremendous diversity of agro-ecologies in Ethiopia enables the country to be home for growing wide varieties of spice, herbs and aromatic plants. The country is suitable to grow 60-100 species. The largest produced spices are: chilies, ginger, black cumin, fenugreek, white cumin, coriander, turmeric, black cardamom, black pepper, mustard, long pepper and to small extent Indian cardamom, cinnamon, tamarind and vanilla.
Basil, Celery, Parsley, Fennel, Dill, Rosemary, Thyme, Rue and Kosseret (an herb in the verbena family endemic to Ethiopia) are the major herbs produced in the country. Hibiscus, Stevia, Artemisia, Chives, Rocolla, Chervils, Sorrel, Sage, Mint, Tarragon, Lovage, Marjoram, Oregano and savory are also produced at commercial farms mainly for the export market.
Largest producer in the world
Makes its way to international market
Spices Production and Market
Currently, the total area of production for spices, aromatics and herbs ranges between 330,000 ha and 500,000 ha with increase of annual production from 238,000 MT in 2005 to 529,920 MT in 2018.
Ethiopia exports spices mainly to Africa and the Middle East that take the lion share of the market followed by the EU, America and Japan.
Get in touch
The Agricultural Transformation Agency is an initiative of the Federal Government of Ethiopia Off Meskal Flower Road, across from Commercial Graduates Association