Koseret is an herb native to Ethiopia, which grows wild in many parts of the African continent. It is sometimes compared to oregano, but it is actually a plant from the verbena family. The koseret is typical of the cuisine of Ethiopia and Eritrea; in other African countries it is used more for its medicinal properties than for cooking. Its scent is herbal and slightly minty, with powerful lemon notes reminiscent of Sichuan pepper.

Like the beso bela, the koseret is mainly used for the preparation of spicy clarified butter (kibe), which is used in a large majority of Ethiopian dishes. Koseret is sometimes added to casseroles of meat or lentils, in kitfo (a beef tartare) and in soups. In other regions, especially in some West African countries like The Gambia, koseret is rather consumed as an herbal tea.