Berbere is the quintessential spice blend of Ethiopian cuisine, lending a rustic, bold flavor to traditional dishes & grilled meats. We’ve combined a unique blend of herbs & spices, including ajowan seed, fenugreek, cardamom, & cloves, to create our Ethiopian Berbere Spice. Berbere, which means hot in Amharic, is characterized first by its fiery heat, from a blend of ground chile peppers & peppercorns. The heat is cut with sweet spices including ginger, cloves, cinnamon, nutmeg & allspice. This multifaceted blend also includes Hungarian paprika, coriander, cumin, fennel, fenugreek, ajowan seed, mace & cardamom. As with many traditional spice blends, Berbere differs from region to region & can be used to season anything from vegetables to meats & stews. Packed in 2 oz Re-Sealable Natural Kraft Bags USES: - Add 1/2 teaspoon Berbere per 1 cup of raw rice at the start of cooking for an exotic flavor - Saut with onions in butter or oil to start barley or farro pilafs, meat & vegetable stews - Sprinkle on steak, chicken or fatty fish such as salmon before grilling - Sprinkle on vegetables such as squash, carrots, parsnips or sweet potatoes before roasting - Add a pinch to honey cake, spice cake, fruitcake or gingerbread batter Ingredients: Spices, paprika, salt, citric acid HIGH QUALITY & SIMPLE INGREDIENTS - All Natural, Non GMO, Kosher, Gluten Free Small Batch Freshness At Nomad Spice Co., we order whole spices directly from the top-quality suppliers in the business. We buy in small quantities, ensuring the freshest spices & blends possible. We control the entire process from sourcing & ordering, to labeling & hand-packing. As trained chefs & foodies, it is the pursuit of superior flavor & taste that drives us, & the sharing of unique flavors from around the world that inspires us! Flavor Inside & Out Packed with the environment in mind, our re-sealable kraft bags keep your spices fresh & save space in your pantry. With a variety of spice blends & collections, you can spice up your life & have as much fun with your spices as we do. RECIPE: Doro Wat Prep time: 15 min Cook time: 100 min Total time: 125 min Servings: 4 INGREDIENTS: 4 Tablespoons Ghee, Or Melted Butter 2 1/2 Tablespoons Minced Ginger 2 Red Onions, chopped 5 Cloves Of Garlic, minced 3 Tablespoons Nomad Ethiopian Berbere Spice 1 Tomato, chopped 4 Cups Water 8 Chicken Legs 4 Large Eggs Nomad Fleur de Sel salt Nomad Smoked Black Pepper DIRECTIONS: Add butter or ghee to a 6-qt. saucepan over low heat. Add ginger, onions, & garlic; cook, stirring, until very soft, about 30 minutes. Add Berbere & tomato & cook until reduced & darkened, about 15 minutes. Add 4 cups of water, chicken & pinches of salt & pepper. Bring this to a boil then reduce heat to medium-low. Cover & cook until chicken is done, about 1 hour. Remove the chicken to a patter & set aside. Add to the eggs to the pan, cover & cook for 8 minutes. Remove the eggs & peel under running cold water. Pour reduced sauce over chicken &
