Ethiopian Berbere Spice. Perhaps one of the more complex African blends that often bewilders Westerners with both the pronunciation and then with it's flavor, which continues to do a number on the tongue even after the initial jolt of heat. This blend of spices is used to make delicious soups, stocks and stews. Fantastic in butternut squash soup!
Blended with chilies, cardamon, cumin, coriander, fenugreek, cloves, allspice, black peppercorn, Ajwain seeds, ginger, nutmeg, and salt.