Berbere spice, Also known as Ethiopian Spice Blend, it’s a crucial component of many Ethiopian and Eritrean dishes such as doro wat. The name “berbere” means “hot” in Amharic (a Semitic language spoken in Ethiopia) and the name is quite appropriate as the blend begins with a tongue-incinerating rush of cayenne, aleppo, and black and white peppers. The heat then subsides to a tender tingle of ginger, mace, cinnamon, and cloves. All this spicy-sweetness is brilliantly interrupted with conversations of ajowan, cumin, fenugreek and other spices and herbs.
Add to meats, grains, lentils, or root vegetable dishes to generate some incredible flavor. If you want to keep it super simple we enjoy blending berbere into soft butter to serve on bread or smear over and under turkey skin before roasting (and speaking of bread, sprinkle some over the surface before baking).
|Ingredients||Spices, paprika, salt, cayenne pepper powder, crushed aleppo chile peppers, citric acid, vegetable oil.|
|Recommended Applications||Traditionally used in Ethiopian Cuisines, this spice blend is distributed onto your meat of choice prior to broiling. Other great uses include mixing with butter to use for cooking medium or kneading into breads, or simply seasoning meats and vegetables.|
|Basic Preparation||Ready to use as is, no preparation is required.|
|Handling / Storage||To be stored in a cool, dry place.|
|Qualities||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Country of Origin||United States|
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