Description
Berbere is the backbone of Ethiopian cooking. The chiles bring real heat, and underneath sits fenugreek's faint bitterness, warm cardamom and allspice, and the savory depth of freeze-dried shallots. Ajwain adds a thyme-like edge that most blends don't have.
It's the base of doro wat and misir wat, the chicken and red lentil stews, cooked down slowly with onion and butter. Also good melted into butter as a spiced fat, rubbed on chicken or lamb before roasting, or tossed with roasted vegetables and eggs.
Ingredients
Cumin, cloves, cardamom, black pepper, allspice, fenugreek, freeze-dried shallots, chiles, ginger, turmeric, ajwain.
Allergens
Free of all nine major U.S. allergens.
Certifications
cRc Kosher Certified.
Storage
Store tightly sealed, away from light and heat.
