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Manufacturer: Akberet Haile retails in pepper and spice

Pepper

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This is the staple spice blend of Ethiopian cuisine: a brick-red powder that every wot must have to be considered a wot. The preparation of berbere begins by removing the seeds from chili peppers, drying them in the sun, grinding them into a powder, and then adding small portions of garlic, ginger, sacred basil, cloves, fenugreek, cumin, cardamom and more, depending upon each chef’s recipe. The finished product has an aroma dominated by red pepper, and you don’t need a lot of it to add heat to a dish. I even use it in pasta sauces instead of crushed red peppers.
Vendor: Akberet Baltina
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This spice even has its own dish: minchet abish – ground beef pan-fried with spices. We call it fenugreek in English, and it’s a staple of Indian curries.