Ethiopian and Eritrean spices have a sort of mysterious nature about them, as they are not commonly found around the globe.
Dedication and skill is taken to prepare these spices. The agriculture system for spices 🍃in Ethiopia and Eritrea are all rain fed and almost all are cultivated organically from the wild. Farmers also observe Global Good Agricultural requirements. The final evidence is in the taste. Here’s a sample of what we use.
Berbere Spice
Berbere is at the heart of Ethiopian/Eritrean cuisine as garam masala is to India, as vegeta is to Eastern Europe, as thyme is to Jamaica, and as phố is to Vietnam. Ingredients: cayenne pepper, white cumin, garlic, black cumin, dried red onion, basil, cinnamon, thyme, rye, coriander, clove, ginger, rosemary and sea salt.
Mit-Mita Powder
Mit-mita is sometimes sprinkled on delicacies, spooned onto injera or flava beans, or can be lightly dipped. Ingredients: Hot chili peppers, cardamom seed and salt.
Korerima
Korerima/Black Cardamom is a sweet, lively, very expensive and an adored spice. It’s used in our sweat potato, lentils, and stews and sauces. It grows wild under the shade of coffee trees in southern Ethiopia and is sun-dried. It can be a base spice for most spice blends and used to add flavor to cream and tomato based sauces, stews, sautes, and soups.
Awaze Sauce
Awaze is dipped on BBQed meats and veggies for a heightened flavour that comes from its berbere mix, red wine and mustard. Ingredients: Un-spiced cayenne pepper, mustard, red wine, ginger, extra virgin olive oil, rue seed, sage, sea salt.
