Gesho

Gesho is the dried shoots, bark, or leaves of Rhamnus prinoides, a shrub or small tree in the buckthorn family native to East Africa. In Ethiopian and Eritrean traditional brewing, gesho is used as a bittering and flavoring agent, similar in role to hops, to impart tannins, bitterness, and a subtle woody-aromatic character to beverages such as tella (traditional barley beer) and tej (honey wine).

Description and habitat: Rhamnus prinoides grows in montane and riverine habitats in Ethiopia and neighboring regions, commonly as a hardy shrub up to several meters tall. Gesho material is harvested, dried, and stored for regular use in brewing.

Preparation and use: Dried gesho twigs or bark are boiled briefly or soaked to extract flavor, and the resulting infusion is added to the fermenting must or mash. The intensity depends on the recipe and the amount used; it may be used alone or in combination with other flavorings.

Flavor and chemistry: Gesho contributes tannins and bitter compounds that balance sweetness; the aroma is described as woody, resinous, and slightly earthy.

Cultural significance: Gesho is a traditional ingredient central to Ethiopian beverage culture, with regional varieties and long-standing brewing practices. It is widely available in markets and preserved in households for home brewing.