Ethiopia is a multiethnic nation with a wide range of cultural traditions, as well as ancient indigenous culinary skills that have made a significant contribution to national and religious holidays, family get-togethers, community celebrations, funeral rites, and economical progress. The most extensively produced and consumed traditional meals in various regions of Ethiopia are Shiro flour and Berbere powder. The significance and reputation of Shiro flour and Berbere powder in Ethiopian culture cannot be overstated. Shiro flour and Berbere powder are consistently the most well-liked and essential components in Ethiopian cuisine. However, research on Shiro flour and Berbere powder was limited, and there was no scientifically compiled data on these food products. As a result, this study was undertaken to collect indigenous knowledge, practices, mode of preparations, and skills, as well as to generate baseline data on Shiro flour and Berbere powder at the national level by examining the physicochemical qualities, this study was conducted. A cross-sectional study design was used, and 220 respondents with prior experience preparing Spicy Shiro flour and Berbere powder took part. The findings of this study will use for interventions such as food supplementation, importing to international markets for revenue generation, setting national and international standards, formulating products, providing students and researchers with reference material, and creating jobs, particularly for young people and women. The bioavailability and recommended amount/dosage of herbs and spices to be added during Shiro flour and Berbere powder preparation, however, has not been studied in Ethiopia. Furthermore, the current study did not address the analysis of antioxidants, aflatoxins content from Berbere powder, amino acid profiles, value addition, and shelf life of both products.
