Berbere
Berbere
INGREDIENTS: black pepper, ginger, allspice, cumin, cayenne pepper, coriander, fenugreek, nutmeg, cloves, cardamom, salt
ALLERGENS: nuts, celery and celery products, mustard and mustard products.
Berbere is a spice blend typical of Ethiopia and Eritrea.
Berbere sometimes consists of herbs and spices that grow wild in Ethiopia and are not internationally well-known, such as korarima, which belongs to the ginger family and is also known as Ethiopian cardamom or false cardamom.
The blend imparts exceptional flavors when used as a rub on red or white meat before grilling, roasting, or pan-frying. It pairs particularly well with lamb, soups, meat stews, sauces, and pasta dishes. Berbere can also serve as a base for curry blends.
Berbere is not only meant for cooking but can also be mixed with water and wine to create a paste called Awaze, which is served on the table alongside salt and pepper for seasoning dishes according to personal preference.
When mixed with oil to form a paste, it can be added to stir-fried dishes, soups, and casseroles.
GOOD FOR soups, lamb, sauces, pasta.
| Energy | 1030.4 kJ/ 0 kcal |
| Fats | 10 g |
| - of which saturated fatty acids | 1.8 g |
| Carbohydrates | 30 g |
| - of which sugars | 7.2 g |
| Proteins | 10.4 g |
| Salt | 11.95 g |
| Fibers | 0 g |
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