Ethnobotanical review of Ethiopian spices and condiments: traditional uses, cultural significance, and applications

Abstract Ethiopia is renowned for its remarkable diversity of spices and condiments, which play essential roles in cuisine, traditional medicine, and cultural rituals. Many of these plants are deeply embedded in local health systems, spiritual practices, and livelihoods, yet their sustainability is challenged by small-scale cultivation, inconsistent quality, and the erosion of indigenous knowledge. This review presents a systematic thematic synthesis of ethnobotanical literature including peer-reviewed articles, books, theses, reports, and surveys across major agro-ecological zones with taxonomic verification of species names. Species were selected based on endemicity or long-standing cultural significance, with documented culinary, medicinal, or ritual applications. The analysis highlights key spices such as Capsicum annuum L. (mitmita), Nigella sativa L. (tikur azmud), Coriandrum sativum L. (dimbilal), and Aframomum corrorima (A.Braun) P.C.M.Jansen (korarima), which are integral to Ethiopian culture and economy. These plants are widely used to treat respiratory, gastrointestinal, and dermatological conditions, while also holding symbolic value in ceremonies and rituals. Forest-derived spices such as korarima and long pepper show increasing market demand, while homegardens continue to support biodiversity and household income. Despite their cultural and economic significance, spice production remains constrained by agronomic challenges and low genetic diversity. Strengthening indigenous knowledge systems and integrating them with modern conservation and development strategies will be critical for safeguarding biodiversity, cultural heritage, and economic opportunities.