Ethiopian whole spices are prized for their purity, aroma, and natural potency. Carefully sourced from trusted farming regions and traditionally handled, our whole spices are cleaned, sorted, and packed to preserve freshness, essential oils, and flavor integrity.
Products
White Cumin — Netch Azmud
Black Cumin — Tikur Azmud
Black Pepper — Kundo Berbere
Coriander Seed — Dimbilal
Fenugreek Seed — Abish
Garlic — Netch Shinkurt
Red Onion — Shinkurt
Ginger — Gingibil
Turmeric — Ird
Cloves — Kirenfud
Cardamom — Korerima
Nutmeg — Gewz
Turmeric (Ird)
[እርድ] Whole dried Ethiopian turmeric valued for its vibrant color, earthy aroma, and natural potency. Used in spice blends, sauces, and traditional foods. Carefully processed to preserve color and curcumin content.
Red Onion (Shinkurt)
[ሽንኩርት] Naturally dried red onions sourced from Ethiopian farming regions. Adds depth, sweetness, and savory flavor to sauces, seasoning blends, and prepared foods. Suitable for grinding or direct culinary use
Garlic (Netch Shinkurt)
[ነች ሽንኩርት] Dried Ethiopian garlic with a strong, clean aroma and concentrated flavor. Commonly used in spice blends, sauces, stews, and marinades. Carefully dried to preserve natural pungency and shelf stability.
Ginger (Zingibil)
[ጅንጅብል] Sun-dried Ethiopian ginger with a warm, spicy aroma and bold flavor. Widely used in traditional dishes, beverages, spice blends, and wellness preparations. Cleaned and dried to retain essential oils
Cumin Seed (Kemun)
[ከሙን] A warm, earthy spice widely used in Ethiopian and global cuisines. Our cumin seeds are carefully cleaned and sun-dried to retain their strong aroma and balanced bitterness. Commonly used in spice blends, stews, sauces, and meat dishes.
Coriander Seed (Dimbilal)
[ድንብላል] Mild and citrusy, Ethiopian coriander seeds add brightness and depth to both savory and spice-forward recipes. Frequently used whole or ground in traditional blends and international cooking.
Fenugreek Seed (Abish)
[አብሽ] A slightly bitter, nutty spice essential to Ethiopian cooking. Fenugreek seeds are carefully processed to reduce harshness while preserving their characteristic aroma. Widely used in Berbere, sauces, and fermented foods.
Black Cumin (Tikur Azmud)
[ጥቁር አዝሙድ] Distinct from common cumin, black cumin offers a deep, aromatic profile and is valued both as a culinary spice and for traditional wellness uses. Used whole or ground in spice blends and breads.
Cardamom (Korerima)
[ኮረሪማ] Indigenous to Ethiopia, korerima delivers a smoky, complex aroma unlike green cardamom. Harvested from forest regions and carefully dried, it is essential in Berbere, coffee ceremonies, and savory dishes.
Mustard Seed (Senafitch)
[ሰናፍጭ] Sharp and pungent, Ethiopian mustard seeds are used in sauces, condiments, and pickled preparations. Cleaned and graded for consistent quality and heat.
Black Pepper (Kundo Berbere)
[ቁንዶ በርበሬ] Whole peppercorns with strong aroma and consistent heat. Suitable for grinding, bulk supply, and food manufacturing applications.
Availability
Whole spices are available in bulk formats, suitable for food manufacturers, importers, hospitality partners, and private-label programs.
Specifications, pack sizes, and seasonal availability are available upon