where coffee grows amazing spices grow
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.
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
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.
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.
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.
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.
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.
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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