Also known as berbere spice, itÍs a crucial component of many Ethiopian and Eritrean dishes such as doro wat. The name ñberbereî means ñhotî in Amharic (a Semitic language spoken in Ethiopia) and the name is quite appropriate as the blend begins with a tongue-incinerating rush of cayenne, aleppo, and black and white peppers. The heat then subsides to a tender tingle of ginger, mace, cinnamon, and cloves. All this spicy-sweetness is brilliantly interrupted with conversations of ajowan, cumin, fenugreek and other spices and herbs.

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