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Spices Production in Ethiopia: A Review

DOI: 10.18805/ag.RF-218    | Article Id: RF-218 | Page : 186-192
Citation :- Spices Production in Ethiopia: A Review.Agricultural Reviews.2022.(43):186-192
Habtamu Deribe habtader@gmail.com
Address : Department of Plant Science, College of Agriculture and Natural resource, Bonga University, P.O. Box 334, Bonga, Ethiopia.
Submitted Date : 11-08-2021
Accepted Date : 11-10-2021

Abstract

These papers describe spices production in Ethiopia. There are different Spices and herbs can be categorized based on their flavor and colour i.e., hot (Cayenne pepper, black and white peppers, mustard, chilies) slight flavor (coriander, paprika), aromatic spices (clove, cumin, dill fennel, nutmeg, mace, cinnamon) and aromatic herbs (thyme, marjoram, shallot, basil, bay leaf, onion, garlic). Based on colour (turmeric) and herbaceous (sage, rosemary) or based on their taste such as sweet, bitter, spicy, sour and sharp. Therefore, in Ethiopia Korarima, fenugreek, ginger, long pepper, vanilla, capsicum, black and white cumin, coriander and basil are widely grown by farmers, research and extension could start intervention on these spices. Spice production would play great role in improving farmers’ livelihoods. Spices have been used as flavour, colour, aroma, enhancing agents and for preservation of foods. Moreover, more research is needed to improve the production and productivity of spices as well as to the improvement of the life of the farmers and play a role in the country economic growth.

Keywords

Challenges Opportunities Spice

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