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, and lentils.

If you like food spicy hot, try on grilled chicken, duck, and beef. Use in place of curry or sprinkle on veggies and 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. seasoning 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.