Berbere Ethiopian

Ethiopian Berbere is a complex blend of spices used in traditional Ethiopian stews called wats, and as a coating for meat before it is broiled. It is also mixed with butter used for sauteing. At first taste you will encounter its heat, followed by a mellowness created by the combination of several spices–chiles, fenugreek, black pepper, ajwain, allspice, cardamom, ginger, and turmeric. Use INDIA TREE Ethiopian Berbere to season a stew; combine it with other seasonings to spice up braised lamb to serve with rice or couscous; mix into ground beef for hot and spicy meatballs; combine it with lemon juice and olive oil to make a tangy dip for flatbread or red peppers.