Botanical Name: Lippia abyssinica
Koseret is an aromatic herb belonging to the verbena family. It’s often compared to other fragrant herbs like oregano or sage, though it has a unique, slightly bitter flavor with earthy, floral, and citrusy undertones. Its strong, distinctive aroma makes it an essential ingredient in Ethiopian cooking, particularly in the preparation of traditional stews and spice blends.
In Ethiopian cuisine, koseret is commonly used to flavor niter kibbeh, a clarified spiced butter that is a foundation for many Ethiopian dishes, including lentil stews, meat sauces, and vegetables. The herb’s intense, slightly minty bitterness complements the rich, nutty flavor of the butter, adding depth and complexity to dishes. It is also used to flavor wat, the country’s famous spicy stews, often made with chicken, beef, or lamb, as well as vegetables. Koseret’s ability to mellow out the heat of chili peppers while enhancing the flavors of other spices makes it indispensable in Ethiopian kitchens.
Koseret is frequently used in spice mixtures and condiments like mitmita and berbere, which are vital to Ethiopian cuisine’s characteristic fiery heat and fragrant complexity. When dried and crushed, koseret is often added to these blends to impart a fresh, slightly pungent aroma that balances the heat of chili peppers with a fragrant bitterness. The herb can be used fresh or dried, though it is more commonly found in its dried form, which intensifies its flavor.