Koseret is an Ethiopian herb that grows wild around Africa. It’s often compared with oregano, but the plant is more similar to verbena. Koseret is a common cooking herb in Ethiopia and Eritrea, and is valued for its medicinal properties in other African countries. Its herbal flavor is lightly minty, with strong lemony notes that recall Sichuan peppercorn.
Like Beso Bela, Koseret is mainly used in Ethiopian spiced butter (kibbe), which is used in countless Ethiopian dishes. Koseret is sometimes added to braised meat dishes or lentils, in kitfo (a beef tartar) and in soups. In other regions, notably west African countries like Gambia, Koseret is drunk like an herbal tea.