Berbere is a mix of spices essential to many Ethiopian and Eritrean dishes, including their classic spiced stews, traditionally eaten without the use of cutlery. Ethiopian cuisine tends to make a very liberal use of spices, since it was historically situated at the crossroads of many trade routes, and this blend is a great example of it. The spiciness brought by ground chiles and peppercorn is cut by sweet spices including ginger, cloves, cinnamon, nutmeg and allspice. This complex blend then also includes Hungarian paprika, coriander, cumin, fennel, fenugreek, ajowan seed, mace and cardamom. As with many traditional spice blends, versions of it varies from region to region, but the balance between spicy and slightly sweet is the key to this earthy seasoning, that can be used to season anything from vegetables to meats and stews. We especially like it on more sturdy vegetables, like carrots, squash, parsnip, or sweet potatoes, that can be roasted for longer and give time to the many ingredients of this blends to really get to know each other. Also great on steak, chicken, and salmon. Add 1/2 teaspoon berbere spice per 1 cup of raw rice at the start of cooking for a great rice dish. Naturally vegan and gluten-free.
Ingredients: ground chiles, black pepper, ground ginger, ground cloves, cinnamon, nutmeg, allspice, Hungarian paprika, coriander, cumin, fennel, fenugreek, ajowan seed, mace blade, cardamom, salt (25 mg per 1/4 tsp)
1 ounce net weight.