Berbere

This is the staple spice blend of Ethiopian cuisine. It’s what every Wot (stew/sauce) must have for its colour, heat and flavour. It’s prepared by removing the seeds from large red chili peppers, drying them in the sun, grinding them into a power. Then these spices are usually added according to the chef’s choice: Nech Shinkurt (garlic), Zinjibil, Besobila, Kurunfud, Abish, Tikur Azmu, Korerima, Dimblal (corriander) and more or less.