Get ready to discover the unique blend of spices that give our iconic dishes, such as tibs with injera, their distinct character. From the fiery kick of berbere to the fragrant allure of korerima, we're about to embark on a culinary journey that's as vibrant and diverse as Ethiopia itself. Whether you're a seasoned connoisseur of Ethiopian cuisine or exploring vegan-friendly options, we invite you to embark on this culinary journey that will surely tantalize your taste buds. Let's unravel the secrets of Ethiopian cooking together!

Afrenje (አፍርንጅ)

A blend that offers a mild alternative to Ethiopia’s spicy chili blends. It commonly combines subtle spicy tones of Mareko Pepper Seed complemented by a balanced blend of Abish, Tena Adam, and Bessobela.

Anchote (እንጮቴ)

The Afan Oromo name for Coccinia abyssinica, which is a drought-resistant tuber crop indigenous to Ethiopia, originating particularly in the Oromia Region.

Beso-bela (በሶቢላ)

Also known as Ethiopian holy basil with a delicate and distinct flavor that is used in Kibe (spiced butter), Berbere (spice mixture), Shiro (stew), and many other essential dishes as a rub or marinade.

Black Pepper (ቁንዶ በርበሬ)

One of the most widely used spices in the world. There is a distinct and undeniable earthiness to the flavor of black pepper, one that is woody, piney, and sharp all at the same time.

Cardamom (የሻይቅመም)

A spice with an intense, slightly sweet flavor that some people compare to mint.

Cloves (ቅርንፉድ)

A spice made from the flower buds of an evergreen tree called the clove tree. These small dark brown pods are used in Ethiopian spice blends like berbere.

Cumin (ከሙን)

A small, slender annual herb that has a warm, earthy flavor and aroma with a bit of both sweetness and bitterness.

Delez (ድልዝ)

A crushed chili pepper, or what we would call pepper flakes.

Delez Berbere (ድልዝ በርበሬ)

Step one in the process of making berbere: It’s crushed red chili peppers mixed with other ingredients, allowed to dry before drying and grinding it all into berbere.

Ethiopian Dry Thyme (ጦስኝ)

A dried and crushed leaf of a perennial herb called Thymus vulgaris. This aromatic herb is used in various Ethiopian dishes as it provides a spicy delightful taste to meat, fish, and soups.

Fennel (እንስላል)

In Ethiopia, the fennel fruit is used as a spice in the preparation of shiro and berbere, and the powdered roasted fennel fruit is added to a traditional dish like doro wot.

Fenugreek (አብሸ)

A clover-like herb, its seeds smell and taste similar to maple syrup. Ethiopian Abish (fenugreek) carries a subtle bitterness that immerses any dish with depth and richness.

Garden Cress (ፌጦ)

Feto is a herb used by Ethiopians in drinks and dishes, often considered to have healthy or healing qualities.

Garlic (ነጭ ሽንኩርት)

An herb related to onion, leeks, and chives. It is most often used as a flavoring agent.

Gesho (ጌሾ)

A species of buckthorn that grows native to Ethiopia. The term often refers to the stems of the hops plant that is used to flavor and ferment t’ej and t’alla.

Gesho Kitel (Hops Leaves/ጌሾ ቅጠል)

Widely used in brewing the local alcoholic beverages tella (beer) and tej (mead; honey wine). The stems are boiled and the extract is mixed with honey to ferment a mead called tej. Gesho is also the constituent that imparts bitterness to tella.

Ginger (ዝንጅብል)

Aromatic, pungent, and delightfully spicy, it adds a special jolt of flavor to an array of recipes. It is a common household ingredient in Ethiopia.

Kibbeh Manteria (ቂቤ ማንጠሪያ)

A term that refers to the blend of spices you mix and put into the butter while it’s clarifying.

Korerima (ኮሮሪማ)

Black Cardamom is a very important spice to incorporate into your cooking because it keeps the acids in the stomach under proper control. It also improves your appetite and helps in maintaining good heart health as well.

Makulaya (ማቁላያ)

A spice blend made with turmeric, garlic, ginger, and white cumin. It is used as a sauté at the beginning of a cooking process.