There’s milk and coffee. Sugar and tea. PB and J. And then there’s Berbere and Ethiopian cuisine.
The culinary importance of this distinctive blend cannot be understated. Its peppery and mildly sweet tones capture the heart and soul of Ethiopian cooking culture.
There is many different ways to blend and make Berbere, here's how we do it! Live from our headquarters in Modjo, Ethiopia.
The Chili Peppers are collected and laid out to dry in the sun
Once they have been sun dried- we begin to mix in the other components- Besobela, Tena Adem, Ginger, Garlic, Honey, Tikur Azmud, Abish and Korerima.
As a final touch, we add Sea Salt
Once blended to our measurements, off the mill it goes!
Once milled, we go through the QA process to make sure it is ground to the right level.
