Resembling small nettles, the sundried leaves are primary herbs used to season and clarify Ethiopian butter. Marinated with Kosseret and cardamom for up to seven days, the butter is then cooked over low heat until its foam is crystal clear, having separated from the milky fat at the bottom. Requiring no refrigeration, Kosseret butter actually intensifies in flavour the longer it is left in room temperature conditions.
In its lightly toasted powdered form, Kosseret is sprinkled over raw meat delicacies and used sparingly to finely flavour vegetables.
Its simple , fresh and unique flavour once made kosseret the most popular herb in ancient Ethiopian cuisine.