Koseret
코세레트
ⓒ
Photo: Nathan FMAN · CC BY-SA 4.0 · Original file (Wikimedia Commons)
An herb that's essential in niter kibbeh, the spiced butter that defines Ethiopian cooking. It smells like a mix of mint, basil and oregano, with a touch of lemon.
Flavor and aroma
- It has a minty herbal aroma with basil and oregano notes, plus lemon and camphor.
Fun facts
- It's a close relative of Mexican oregano, in the same verbena family.
- In Ethiopia it's also sold under a name meaning "the herb that clarifies butter."
In the kitchen
Cooking
- Use niter kibbeh for Ethiopian chicken stew (doro wat), vegetable dishes and egg dishes.
Spiced butter
- Simmer butter gently with garlic, ginger, onion, fenugreek seeds, Ethiopian cardamom (korarima) and cinnamon, then strain to make niter kibbeh.
Other ideas
- Fry it in oil for aroma and add it to soups and stews, or grind it for spice blends and meat seasoning. It's also drunk as tea.
Goes well with
ButterGarlicGingerFenugreek seedsLentilsChicken
Tips
- If you can't find it, 1 part dried mint to 2 parts dried basil plus a little allspice gives a similar taste.
Season
We're still checking the season. We'll add it once we find a source.
Details
- Korean name
- 코세레트
- English names
- koseret, Ethiopian butter herb
- Scientific name
- Lippia abyssinica
- Former scientific names
- Lippia adoensis
- Family
- Verbenaceae
- Genus
- Lippia
- Other names and notes
- Amharic: ኮሰረት (koseret)
Show sources for this page
References for this herb
- Plants of the World Online(큐 왕립식물원)
- World Flora Online
- Wikipedia
- Curio Spice
- Chef Lola's Kitchen
- Diversivore
Name and classification
Photo
Nathan FMAN · CC BY-SA 4.0 · Original file (Wikimedia Commons)