| No. | Scientific name | Local name | Parts used and preparation method | How to use |
| 1 | Allium ceppa L. var aggregatum. Don | Yeabesha key shinkurt | Bulbs chopped in to pieces | Added to wot making |
| 2 | Allium sativum L. | Nech shinkurt | Bulbs chopped in to pieces/grouned | Added to wot making |
| 3 | Brassica nigra (L.) Koch | Senafinch | Young leaves and seeds gring together | Commonly used in raw meat |
| 4 | Rosmarinus officinalis L. | Sigametbesha | Leaves | Added to roasting meat |
| 5 | Lippie adoensis Hochst.ex walp. Var. koseret sebsebe | Koseret | Dried leaves together with flower bunches | Used for butter processing |
| 6 | Capsicum frutescens L. | Mitimita | Dry pods along with seeds floured together | Added to wet making, added to different meals |
| 7 | Capsicum annuum L. | Kariya or berbere | Dry pods along with seeds floured together | Commonly used on raw meat |
| 8 | Ocimum basilicum L. | Besobila | Leaves together with flower bunches | Added to wot either in fresh or powder form |
| 9 | Ruta chalepensis L. | Ten adam | Top young branches | Added to coffee and berbere processing |
| 10 | Rhammus prinoides L’Herit | Gesho | Top part | Local beer preparation |