Dried near an open flame, Ethiopian black cardamom yields an earthy, smoky aroma that gives it an added savoriness compared to green cardamom. Floral, almost citrus-like notes follow the initial hit of smokiness, yielding more depth than the ground cardamom you can buy in the store. This hard-to-find varietal can easily be substituted in for green cardamom and its unique flavor is a great way to refresh your favorite sweet and savory dishes that include warming spices.

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Showcasing the fiery heat of African bird’s eye chilies, this Ethiopian spice blend is used as a flavorful finisher. The vibrant orange powder also includes earthy, herbal ajwain and aromatic, sage-like koseret, both of which yield a nuanced underlying complexity. A hit of salt brings out each seasoning’s bold flavor. Not usually found in grocery stores, this blend is a perfect entry point to the Ethiopian pantry.

This warming, punchy chili-based spice blend is a staple in traditional Ethiopian and Eritrean fare. It’s commonly used for hearty roasts and stews and includes an aromatic melange of seasonings like cinnamon, nutmeg and clove, which add complexity to its heat-packed chili base. Many store blends of berbere can be a miss, prioritizing heat at the expense of robust layers of spice. In this blend, the black cardamom is particularly noteworthy—it’s less sweet than green cardamom, with a tiny bit of smokiness. The overall effect is savory and spicy, with a wonderful warmth at its core.

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Earthy, nutty and never bitter, teff is an ancient grain that’s a staple ingredient in Ethiopian and Eritrean cuisine. Brown teff is especially robust, which is why we chose that varietal to feature in our store. It can easily tip sweet when paired with chocolate or savory when drizzled with butter and herbs the rich taste works well in both sweet and savory applications, especially in backing, since the lack of gluten yields a delicate crum. Maskal Teff specializes in this ancient grain that’s only now gaining some more visibility on the U.S. market.

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Earthy, nutty and never bitter, teff is an ancient grain that’s a staple ingredient in Ethiopian and Eritrean cuisine. Brown teff is especially robust, which is why we chose that varietal to feature in our store. It can easily tip sweet when paired with chocolate or savory when drizzled with butter and herbs and, when, cooked yields a creamy, thick texture akin to polenta. Also like polenta, it can be served loose or in a dense, sliceable format. Maskal Teff specializes in this ancient grain that’s only now gaining some more visibility on the U.S. market.

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Essie Spice's must-have sauces and spice rubs are the result of one woman's culinary creativity and playfulness with global flavors. Originally from Ghana, Essie Bartels draws inspiration from not only West Africa but all around the world. Mekko Dry Rub puts a twist on Ghana's ubiquitous kebab powder, which has an aromatic base of ground peanuts and earthy, musky grains of Selim, a West African spice that reminds us of white pepper. The spice powder gets an Asian twist with Chinese five spice, cardamom and star anise. We love the balanced, complex and aromatic flavor profile of Mekko Dry Rub; use it not only as a dry rub for meat and fish but also roasted chickpeas or umami-rich portobello mushrooms. Sprinkle on roasted vegetables or cooked rice or grains as a one-ingredient seasoning. It's even great on popcorn as a snack.

Essie Spice's must-have sauces and spice rubs are the result of one woman's culinary creativity and playfulness with global flavors. Originally from Ghana, Essie Bartels draws inspiration from not only West Africa but all around the world. She grew up eating tamarind straight off the trees in her native Ghana, but it wasn't until she tried tamarind candy in Mexico that she learned the name of the sour fruit. TamarindOH! balances tamarind's tart flavor with guava, vanilla and ginger for a versatile sauce that can lean savory—as a base for salad dressings, meat glazes and barbecue—or sweet: Brush the syrup on a cake, swirl it over ice cream, or use as an ingredient in a compote or in place of honey.

Essie Spice's must-have sauces and spice rubs are the result of one woman's culinary creativity and playfulness with global flavors. Originally from Ghana, Essie Bartels draws inspiration from not only West Africa but all around the world. Coco-for-Garlic is an amazingly balanced sauce that starts with a base of aromatic coconut oil (typical of West African cuisine) then layers on savory, earthy elements inspired by Bartels' travels to western Europe, such as roasted garlic, shallots, tomato paste and bell peppers. Rounded out with sweet honey and fiery habanero pepper, Coco-for-Garlic is an absolutely one-of-a-kind ingredient that's more than the sum of its parts. Whisk it into pan sauces, swirl it into a creamy dip, use it as the base for a marinade or dressing—the possibilities are endless!

Essie Spice's must-have sauces and spice rubs are the result of one woman's culinary creativity and playfulness with global flavors. Originally from Ghana, Essie Bartels draws inspiration from not only West Africa but all around the world. Inspired by Jamaican scotch bonnet pepper sauce, Essie Spice's fiery-hot Mango Chili Medley starts with a base of earthy scotch bonnet peppers and onions, with layered sweet notes from bright mango and subtly fruity Thai chilies. The sauce has chunks of real mango and a thin enough consistency that it's easily incorporated into recipes. And if you're a spice-lover, you'll love Mango Chili Medley as a standalone condiment for sandwiches. It provides a tangy-sweet, spicy accent and pairs well with similarly tropical flavors such as coconut, or you can use the vibrant sauce to balance the richness of roasted meats.

Kitchens of Africa calls tangy-sweet Mombasa its most versatile sauce. Inspired by shidni, a Somali chutney, this simmering sauce is made with tangy tamarind fruit, lime and cider vinegar for a bright flavor profile that's acidic but never astringent, with a subtle, slow-building heat. Cardamom, cloves and star anise add aromatic depth to this bold, balanced sauce, while . We love how it maintains its tangy vibrancy and subtle complexity even after hours of simmering. Other than as a simmering sauce, use Mombasa Tamarind Sauce as a glaze for roasted meats as well as steamed or roasted vegetables, or try it as the base for a homemade barbecue sauce. Its glossy consistency also works well as part of a dressing for a bean salad or crunchy slaw.

Jainaba Jeng was born and raised in The Gambia, a small country on the west African coast bordered on three sides by Senegal. When she moved to North Carolina in 1997, she noticed that she could find ready-made sauces for some international cuisines, but none from her native country—or, in fact, from Africa. So she took matters into her own hands, creating a line of small-batch simmer sauces that draw on flavors from West Africa to Jamaica. “When you taste our foods, I hope you will feel the warmth, love and soul of all women of Africa to whom I pay tribute on our packaging,” says Jeng. “They are responsible for most of the cooking in Africa.”

• Net Weight: 12 ounces
• Ingredients: Water, tamarind, lime juice, bell pepper, dates, sunflower oil, cider vinegar, cilantro, spices, onion, garlic, ginger, cane sugar, salt, mushroom powder (mushroom, salt, mushroom extract), paprika, xanthan gum
• Place of Origin: United States

Originally from Senegal and popular throughout West Africa, traditional yassa is a spicy, tangy dish made with chicken or fish in a lemony caramelized onion sauce. Kitchens of Africa's Traditional Yassa Simmer Sauce is a generations-old family recipe, with a sweet and mellow caramelized onion base accented by zesty ginger, lime and dijon mustard. Poblano pepper and a secret blend of spices add heat and depth, for an overall bright-tasting sauce with a tropical feel. Like curry, yassa is an easily adaptable recipe; simply simmer covered with your choice of meat, seafood, vegetables or even tofu for a quick and easy weeknight meal. We recommend serving over a bed or rice or couscous to soak up all of the sauce—and don't forget an extra squeeze of lime at the end of cooking to accentuate the bright flavors. Beyond the traditional, toss with roasted vegetables with right before serving, or use a light coating as a glaze for grilled vegetables.

Jainaba Jeng was born and raised in The Gambia, a small country on the west African coast bordered on three sides by Senegal. When she moved to North Carolina in 1997, she noticed that she could find ready-made sauces for some international cuisines, but none from her native country—or, in fact, from Africa. So she took matters into her own hands, creating a line of small-batch simmer sauces that draw on flavors from West Africa to Jamaica. “When you taste our foods, I hope you will feel the warmth, love and soul of all women of Africa to whom I pay tribute on our packaging,” says Jeng. “They are responsible for most of the cooking in Africa.”

• Net Weight: 12 ounces
• Ingredients: Water, onion, poblano pepper, sunflower oil, lime juice, cider vinegar, dijon mustard (water, mustard seed, vinegar, salt, citric acid), ginger, garlic, cane sugar, salt, spices, mushroom powder (mushroom, salt, mushroom extract), habanero pepper, paprika, xanthan gum
• Place of Origin: United States

Maffé, a savory peanut stew, is the national dish of Gambia and a staple dish in West Africa overall, with many variations within the region. It's the perfect introduction to African cuisine, layering natural peanut butter with savory garlic, bright ginger, fresh lime juice and a touch of sugar for a robust, balanced sauce. Mushrooms and tomato paste give this sauce deep, umami-rich flavor, so that it can easily be used for vegetarian or vegan meals without sacrificing robust meatiness. Use Maffé Peanut Simmer Sauce as a stand-alone sauce for peanut stew with your protein and vegetables of choice (for a thinner soup, add chicken or vegetable broth). Serve with fresh garnishes such as cilantro, lime and fresh tomato over a bed of rice or couscous. You can even use it to make an easy, delicious dip: Mix with mayonnaise or sour cream, a squeeze of lime juice and a dash of hot sauce.

Jainaba Jeng was born and raised in The Gambia, a small country on the west African coast bordered on three sides by Senegal. When she moved to North Carolina in 1997, she noticed that she could find ready-made sauces for some international cuisines, but none from her native country—or, in fact, from Africa. So she took matters into her own hands, creating a line of small-batch simmer sauces that draw on flavors from West Africa to Jamaica. “When you taste our foods, I hope you will feel the warmth, love and soul of all women of Africa to whom I pay tribute on our packaging,” says Jeng. “They are responsible for most of the cooking in Africa.”

• Net Weight: 12 ounces
• Ingredients: Water, peanut butter, tomato paste, lime juice, cider vinegar, cane sugar, ginger, garlic, onion, salt, mushroom powder (mushroom, salt, mushroom extract), habanero pepper, paprika, spices, xanthan gum
• Place of Origin: United States

This small-batch Mild Jamaican Jerk Paste is almost indescribably complex, with a fruity, earthy and smoky flavor that's great for marinating or basting any kind of meat. Sweet-tart tamarind, soy sauce and a blend of spices provide an aromatic foundation. The sauce also includes two types of mustard and fruity-floral habanero peppers for heat, complemented by smoky cumin and paprika. Kitchens of Africa layers on fresh ingredients like cilantro, ginger and garlic for a well-rounded marinade. You can use Jamaican Jerk Paste on any meat, but we especially like it for chicken and kebabs. Add honey or agave for a sweeter glaze, or try it with soy sauce or fish sauce for deeper, meatier umami notes. Or simmer with tomato puree for a tangy-savory sauce to serve over beans.

Jainaba Jeng was born and raised in The Gambia, a small country on the west African coast bordered on three sides by Senegal. When she moved to North Carolina in 1997, she noticed that she could find ready-made sauces for some international cuisines, but none from her native country—or, in fact, from Africa. So she took matters into her own hands, creating a line of small-batch simmer sauces that draw on flavors from West Africa to Jamaica. “When you taste our foods, I hope you will feel the warmth, love and soul of all women of Africa to whom I pay tribute on our packaging,” says Jeng. “They are responsible for most of the cooking in Africa.”

• Net Weight: 7.5 ounces
• Ingredients: African spices, dates, tamarind, dijon mustard (water, mustard seed, distilled vinegar, salt, citric acid), apple cider vinegar, sunflower oil, ginger, garlic, salt, mushroom powder (mushroom, salt, mushroom extract), cane sugar, habanero peppers, xanthan gum
• Place of Origin: United States

Fonio is a nutrient-rich ancient grain that is consumed across West Africa similar to rice or couscous, though it also reminds us most of cream of wheat. With a light, slightly nutty flavor and slightly finer consistency than regular couscous, Yolélé Fonio is extremely easy to make and more straightforward than other grains. Fonio's fluffy texture makes it perfect for grain salads, especially those that play up its natural nuttiness. Or try it for breakfast, topped with fresh fruit, a swirl of yogurt or a drizzle of honey. And we absolutely love this ancient grain for saucy braises and stews, as it soaks up flavors beautifully.