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) |