In my cupboard at all times are a few favorite blends to ‘kick my food up a notch’. Of these my long standing love is a blend called Berbere, pronounced ‘ber-beray’, a popular Ethiopian spice mixture. Berbere, thought to have originally come about as a way to save ‘questionable’ meat, adds an amazing multi-tiered heat to foods. I was originally introduced to the mixture while on film sets as a homeopathic remedy, and topping, to put on salads with creamy dressings that had been in the sun to long on catering tables. After several bouts with food poisoning I was willing to try anything. Armed with a salt shaker of the mixture I sprinkled a bit on my salad, what do you know this stuff tastes great! Hit the jump if you want to learn more…
