The Pantry
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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The secret to butter that keeps for months and tastes like Ethiopia — koseret is the lemony highland herb built for niter kibbeh.
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Tiny reddish seeds with a peppery bite — feto is the garden cress Ethiopians reach for in drinks, dishes, and every home remedy cabinet.
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