Variables

Respondents’ response (%)

Awabal

Gozamin

Machakel

Dejen

Types of spices

Nechishinkurt (Garlic)

16 (26.7)

19 (31.7)

19 (31.7)

37 (61.7)

Zingebile (Ginger)

3 (5.0)

3 (5.0)

3 (5.0)

8 (13.3)

Ten Adam (Rue)

36 (60.0)

34 (56.7)

34 (56.7)

9 (15.0)

Dimbillael (Coriander)

5 (8.3)

4 (6.7)

4 (6.7)

6 (10.0)

Purpose of spices

Improve sensory taste

17 (28.3)

4 (6.7)

2 (3.0)

30 (50.0)

Improve texture

7 (11.7)

5 (8.3)

5 (8.3)

2 (3.3)

Increases shelf life

11 (18.3)

48 (80.0)

50 (83.3)

19 (31.7)

All purpose

25 (41.7)

3 (5.0)

3 (5.0)

9 (15.0)