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Eritrea
በርበሬ
The soul of Ethiopian cuisine. A deeply complex red spice blend built around dried chili peppers and layered with a dozen or more aromatics — fenugreek, cardamom, korarima, ajwain, cloves, ginger, garlic and more. The heat and depth behind every wot.
Ethiopia
ኮረሪማ
Ethiopian black cardamom (korarima) — a warm, smoky, slightly menthol spice that's central to berbere, mitmita and niter kibbeh. Distinct from Indian and green cardamom, with a deeper, earthier aroma.
Ethiopia
ሚጥሚጣ
A blistering-hot, deep-orange Ethiopian spice powder — much hotter than berbere. Built around bird's-eye chilies with cardamom, cloves and salt. The defining seasoning for kitfo and gored gored.