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.

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.

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.