Berbere Ethiopian Seasoning
Our Berbere isn’t quite as complex as traditional Ethiopian blends, but even in its simplicity it has excellent flavor and plenty of heat. Traditionally it’s used to flavor stews of meat (known as wats or we’ts), vegetables or lentils.
Hungarian sweet paprika, cayenne, roasted garlic, salt, allspice, ginger and cardamom
If you like food spicy hot, try it on the grilled chicken, duck or beef. Use in place of curry, sprinkle on veggies or tofu. For Berbere fried chicken, mix 1 to 2 tbsp. seasoning to 1 cup flour. Dip chicken pieces in buttermilk, roll in the seasoned flour and deep fry. For Berbere Marinade, combine 2 tbsp. Berbere with 1 cup olive oil and 1/3 cup fresh squeezed lemon juice in a blender and puree to a paste. Spread onto meat of choice and marinate overnight.