The Pantry
Flower buds of an evergreen tree, dark as nails and twice as strong — cloves anchor berbere, mitmita, and Ethiopia's spiced coffee and tea.
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Black nigella and white caraway — the two azmud seeds that bring balance to Ethiopian blends, butters, and brews.
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Sweet, anise-scented fennel is one of berbere's best-kept secrets — roasted and ground into shiro, berbere, and even doro wot.
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Its name means "white onion" — and no Ethiopian kulet, awaze, or senafich is complete without it.
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Aromatic, pungent, and delightfully spicy — ginger is the everyday jolt of the Ethiopian household, from alicha stews to spiced tea.
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