Ethiopian aromatic herbs are valued for their fresh, earthy fragrance and long tradition in everyday cooking and wellness use. Sourced from diverse growing regions, our herbs are carefully harvested, cleaned, and dried to preserve their natural aroma and quality

Products

• Kosseret (Lippia adoensis)
• Besobela (Sacred Basil)
• Tena Adam (Ethiopian Rue)
• Tossegn (Ethiopian Thyme)
• Sherifaw (Moringa)
• Rosemary (Local varieties)
• Mint (Local varieties)

Kosseret

ኮሰረት is one of Ethiopia’s most distinctive aromatic herbs, prized for its warm, lemony, sage-like aroma and its essential role in Ethiopian cooking. It is especially known as the key herb used to flavor clarified butter (niter kibbeh) and seasoned cooking oils.

Beyond butter, kosseret is used in sauces, stews, and herbal infusions. Its aroma is gentle yet persistent, enhancing dishes without overpowering other spices. Traditionally, kosseret is also brewed as a mild herbal tea and valued for its digestive and calming properties.

Wild and cultivated varieties are carefully harvested, cleaned, and sun-dried to preserve their natural oils and fragrance, making kosseret a rare and highly sought-after herb outside Ethiopia.

Available forms: Whole leaves / Cut / Dried
Primary uses: Butter seasoning, sauces, herbal tea
Origin: Ethiopia

Bessobela – Sacred Basil

[በሶብላ] is a traditional Ethiopian variety of sacred basil, valued for its warm, clove-like aroma and its important role in Ethiopian cuisine, culture, and traditional wellness practices. Unlike common basil, bessobela has a deeper, more resinous fragrance that holds up well during cooking and drying.

It is widely used to flavor sauces, stews, spiced butter (niter kibbeh), and herbal infusions. In many households, bessobela is also appreciated for its calming properties and is brewed as a herbal tea.

Carefully harvested leaves and flowers are gently dried to preserve aroma, color, and essential oils, making it suitable for culinary, herbal, and specialty food applications.

Available parts: Leaves / Flowers
Primary uses: Culinary seasoning, herbal tea, traditional wellness
Origin: Ethiopia

Tena Adam – Ethiopian Rue

[ጤና አዳም]
A strongly aromatic herb used in traditional preparations and seasoning. Often used sparingly for its intense fragrance and cultural significance.

Tossegn – Ethiopian Thyme

ጦስኝ Tossegn is a wild, thyme-like aromatic herb native to Ethiopia’s highlands. It is valued for its fresh, slightly peppery aroma and is widely used in both cooking and herbal teas.

In Ethiopian kitchens, tossegn is added to stews, sauces, and spice blends to lift flavor and aroma. As a tea, it is commonly brewed on its own or blended with other herbs for its refreshing taste and traditional wellness benefits.

Carefully harvested from highland regions and gently dried, tossegn retains its natural oils and distinctive fragrance, making it an essential aromatic herb in Ethiopian cuisine and daily life.

Available forms: Whole leaf / Cut / Dried
Primary uses: Culinary seasoning, herbal tea, spice blends
Origin: Ethiopian Highlands

Sherifaw – Moringa

[ሽፈራው]
Moringa leaves are widely recognized for their nutritional value and are used in both food and traditional wellness preparations. Commonly prepared as dried leaf powder or infusion.

Rosemary
[ጥብስ ቅጠል] fragrant culinary herb used fresh or dried in roasts, sautés, and sauces. Also used in spice blends to add aroma and depth

Mint Nana

[ናና ሚንት] herb used in teas, blends, and culinary applications. Available in dried leaf form and suitable for modern infusion formats.

Gesho Brewing Herb

[ጌሾ] Gesho is an indigenous Ethiopian brewing herb traditionally used in the preparation of tella and tej. Harvested from healthy shrubs and carefully dried, gesho leaves and stems provide a distinctive bitter profile that acts as both a natural preservative and flavoring agent.

Widely valued for its role in traditional fermentation, gesho contributes balance, aroma, and stability to Ethiopian beverages and is an essential ingredient in cultural brewing practices.

Available forms: Leaves / Stems
Primary use: Traditional brewing & fermentation
Origin: Ethiopia

Available Formats

• Whole dried leaf
• Cut leaf (cut pieces)
• Ground / powder (upon request)

Inquiries

For specifications, bulk quantities, or private-label options, please contact us.

Brundo International PLC
Addis Ababa, Ethiopia
Email inquiries welcome

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