The Pantry
Ethiopian cooking does not season with a single spice. It builds in layers — a blend cooked into the base, a finishing blend stirred in at the end, a pinch of something sharp added at the table. Understanding the spices...
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Our most famous jar, nine jobs it never applied for — honey butter, smash burgers, mac and cheese, even hot chocolate. Berbere goes everywhere.
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Nine dishes, one orange-red jar, zero of them a traditional wot. Proof that mitmita belongs on everything — from guacamole to gochujang pasta.
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Onions dried on the mitad, seasoned "in the right measure," and pounded to powder — metin shinkurt is Ethiopia's original shortcut to a great wot.
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Warm cumin, minty-sweet cardamom, and the shai kimem blend that turns black tea into an Ethiopian ritual.
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