Brundo PLC
Mojo Kimem

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Mojo Kimem

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    • Chili Peppers
    • Whole Spices
    • Specialty Blends
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    • Home
    • Products
      • Product groups
      • Chili Peppers
      • Whole Spices
      • Specialty Blends
      • Herbs
      • Brew
      • Seeds
      • Traditional
    • Services
    • About Us
      • Our story
      • Sustainability
      • Team
      • Press
    • Contact Us
  • Home
  • Products
    • Product groups
    • Chili Peppers
    • Whole Spices
    • Specialty Blends
    • Herbs
    • Brew
    • Seeds
    • Traditional
  • Services
  • About Us
    • Our story
    • Sustainability
    • Team
    • Press
  • Contact Us

WHOLE SPICES

where coffee grows amazing spices grow

Abish - Fenugreek

[አብሽ]   

Ethiopia’s Fenugreek seed is known as the seed of antiquity. It is used in cooking to clarify butter, to add texture and aroma to breads. Its subtle bitterness counters sweetness, with a pinch or two in sauces and stews.

Korerima - Cardamom

 [ኮረሪማ]

Ethiopian Black Cardamom seed pods are used as a spice and flavoring. Generally roasted over an open fire the smokey aroma adds a distinct flavor to berbere sauces, clarified butter and other chili blends. Also it’s used in condiment for many spice blends 

Dimbilal - Coriander

[ድንብላል]  

Closely related to Coriander, aromatic Dimbilal seeds are often used in baking and cooking. Roasting the seeds or neutral oil brings out their essential flavor. A mild smooth layered flavor. Fresh Dimbilal leaves  and seeds have a simply unique taste.

Tikur Azmud - Nigela seed

[[ጥቁር አዝሙድ]   

Ethiopian black (Nigella) Seeds are harvested by hand and their tiny black seeds are the second most popular seed after pepper seeds. Traditional culinary practices include seeds and powder for baking breads, additions to berbere sauces and the preparation of clarified butter.

Netch Azmud - Caraway Seed

[ነጭ አዝሙድ] 

The seeds  have an earthy aroma that intensifies upon cooking Netch Azmud add balance to flavor. A favorite of alcohol ic beverage brewers . Bakers use the spice sparingly for fresh aroma and taste.

Senafitch - Black Mustard

[ሰናፍጭ]  

Ethiopian black-brown mustard seeds are marked by their unusual, sharp, piquant taste, exudes distinct potent vapor. Commonly used as a dip for meats and vegan dishes.

Ird Turmeric

[እርድ] -  

Ethiopian turmeric is not cultivated much. It mostly grows wild. Its texture is dense and color ranges from bright orangish yellow to dark brown. It is potent. Its ancient use as a culinary and medicinal ingredient is well known. Flavor is distinct and smell is subtle.

Kundo Berbere - Black Pepper

[ቁንዶ በርበሬ]  

Ethiopian black pepper is found close to coffee farms. It flavor is spicy and piquant.  It cultivated in Jima, and Tepi areas.  Black pepper grows from 1250m to extremely lowlands of Southern Ethiopia, where there is high rainfall throughout the year. 

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BRUNDO PLC _ MojoKimem.com

14, Bole Sub City, Wereda 07, House No Addis Abeba, Ethiopia

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