Dimbilal or coriander as it’s called in English, is one of the staple spices in Ethiopian cooking. It’s one of the spices that make up berbere, shiro, niter kibbeh. Wonderfully aromatic, if you’re accustomed to it, ground dimbilal can be added to stews and soups and even used in the making of breads. Nobody knows when dimbilal came to Ethiopia but it’s one of the oldest spices, which traces back to 5000 B.C. Its history is rooted in the countries of southern Europe, northern Africa, and southwestern Asia. Dimbilal is mentioned in the Bible and was found in the burial chambers of some of the pharaohs of Egypt. In ancient Greece, it was valued for its medicinal properties as much as for its culinary functions.
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