Tomatoes, peppers, onions and berbere spices come together to create this rich Ethiopian sauce that’s the cornerstone of many traditional dishes. Savory spices like garlic and paprika provide a balanced, savory complement to the vegetables, while some sweeter spices add depth without being cloying. What makes this simmer sauce stand out the most, though, is how pronounced each ingredient is—unlike some other supermarket sauces that can just taste muddled. This is a wonderful way to quickly spruce up meat, veggies and grains.

Tomatoes, peppers, onions and berbere spices come together to create this rich Ethiopian sauce that’s the cornerstone of many traditional dishes. Savory spices like garlic and paprika provide a balanced, savory complement to the vegetables, while some sweeter spices add depth without being cloying. It’s not unpleasantly hot but does get a complex kick from red chilis. What makes this simmer sauce stand out the most, though, is how pronounced each ingredient is—unlike some other supermarket sauces that can just taste muddled. This is a wonderful way to quickly spruce up meat, veggies and grains.

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.

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.