The Pantry
Delicate, floral, and found almost nowhere else on earth — besobela is the Ethiopian holy basil that perfumes kibe, berbere, and shiro.
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Its seeds smell like maple syrup and taste of gentle bitterness — abish is the clover-like herb that gives Ethiopian food its depth, and Ethiopian tradition its favorite restorative.
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Golden, fragrant, and utterly irreplaceable — niter kibbeh is the spiced clarified butter that carries the flavor of the Ethiopian kitchen, and kibbeh manteria is the blend that makes it sing.
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Smoky, resinous, and quietly essential — korerima is the Ethiopian cardamom that anchors berbere, mitmita, and the spiced butter every wot depends on.
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Smaller in the jar but mightier on the tongue, mitmita is berbere's fiery sibling — the orange-red seasoning that makes kitfo sing.
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