Berbere, a spice blend featured in this lip-smacking winter pickle, is as storied as it is varied. It traces its origins to Ethiopia and Eritrea – when the Axumites learned to sail the monsoon winds, they were able to open trade with Indian spice merchants. This brought cinnamon, black pepper, turmeric, cardamom, ginger, clove, nutmeg, and more into the local food culture. With local dried pepper as it’s base component (and the origin of the name), vendors and cooks started to blend these new spices with native herbs and spices to make what we know today as berbere.
The result is that each berbere seasoning is a unique expression. Considering how ubiquitous it is as a seasoning in Ethiopian cooking, flavoring favorites like doro wat, chechebsa, and the condiment awaze, it’s not surprising how important each personal formulation is. Our berbere blend is a nice medium-hot blend with lots of cumin and coriander that we pair with cauliflower, carrot, and other crunchy roots. The spices help cover some of the sulfurous notes of the roots while giving them a little pop to go with the crunch.
Must be refrigerated