A medium hot Ethiopian spice base with wonderful, complex flavor notes.
Use with: lamb, chicken, beef, lentils, and vegetables; use in place of the suggested spice list in any curry recipe
Berbere is usually very hot. But high heat prevents me from enjoying the complex flavor base that lies beneath, so my personal recipe downplays the heat. Still, this is a spicy blend; use enough and it will make you sweat! Use it the way I do and you'll find your taste buds stimulated by a rich play of flavors...with heat that won't burn your mouth. (Find recipes on my Recipes page.)
Ingredients: two types of chili pepper, paprika, cardamom, coriander, turmeric, salt, fenugreek, cloves, black pepper, ginger, allspice, nutmeg, cinnamon
You are in for a taste treat when you cook with my growing family of spice and herb blends!
All of my blends are made from certified organic - or "grown to organic standards" - ingredients sourced from around the world. Beginning with whole spices, I grind and blend to my own recipes, by hand in small batches to preserve quality; then immediately package in sealed containers to protect freshness and flavor.
Dry pan roasted spices release unique flavors not achieved any other way. The way I do it is more expensive and more work, but that’s how I prepare this blend for my own use. I won’t give you less than I use at my own table and, frankly, it sets me apart. The difference in taste makes the extra effort easily worthwhile.
Did you know? Herbs and spices are a potential source of superior nutritional support. They provide trace elements that support the immune, digestive, and elimination systems.
I love the vibrant flavor that come from using fresh, high-quality ingredients prepared with care!