What's going on here: While not as well known internationally as chili powder blends from the Americas, Berbere is a classic blend of heat and floral spice that is as versatile as it is delicious.
How to use it: Classically used to season Ethiopian Chicken Stew (Doro Wat), Berbere is terrific on all cuts of poultry, beef, pork, lamb, seafood, and vegetables, especially grilled or roasted summer vegetables, onions, and potatoes. Sprinkle it on mac and cheese, fried potatoes, your favorite stew, corn on the cob, pasta with homemade meat sauce… you get the idea. It’s versatile.
Method: As with all of our salts, this can be used as a dry brine, basic seasoning salt, or finishing salt.
To Dry Brine: Apply generously (1/2 to both sides of cuts of meat, pork, or poultry ideally 6-24 hours prior to cooking. Transfer meat to a rack on a paper towel-lined baking sheet and refrigerate uncovered until it's time to cook. Remove meat from the fridge 45-60 minutes and let it rest at room temperature prior to cooking. This process will result in a dramatically improved flavor, texture, and residual moisture (juiciness) of your meat dishes. Check for seasoning after cooking and apply more if needed, to suit your taste.
To Season Seafood and Vegetables: Simply apply ½ to 1 teaspoons per serving prior to cooking. Add more to taste if needed prior to serving.
Sauce: Make an amazing barbecue sauce with one can of tomato paste, honey to taste (maybe 2 – 3 tablespoons), and Berbere to taste. I wouldn’t hesitate to add a little bourbon (to the sauce…).
Ingredients: Kosher flake sea salt, chili powder, paprika, ginger, shallot, fenugreek, cardamom, coriander, mace, garlic, clove, cinnamon, allspice, peppercorns.