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This fiery recipe from Ethiopia and Eritrea is a complex blend of spices and is used in stews (called wats) of meat, vegetable or lentils, and also to coat foods to be fried or grilled. Key spices used in berbere are chilies, ginger and cloves, cumin, allspice, cinnamon, fenugreek, and ajowan…among others.

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Weight 1.0 oz


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