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ETHIOPIAN BERBERE SEASONING

ETHIOPIAN BERBERE SEASONING

Rating is 5.0 out of five stars based on 1 review
£4.50Price

ETHIOPIAN BERBERE SEASONING - HOT & SPICY

 

Jar (60g) contains up to 16 servings

 

Discover the vibrant taste of Ethiopia with our Ethiopian Berbere Seasoning. This fiery, aromatic, and highly flavourful blend is a culinary gem, perfect for adding depth and heat to your dishes. Experience the magic of African cuisine with this irresistible blend!

 

HOW TO USE THE ETHIOPIAN BERBERE SEASONING

Use 1 tablespoon per person to season slow-cooked stews containing lentils & beans. Also great for marinating and barbecuing meats and veggies.

  • INGREDIENTS & ALLERGENS

    Cayenne Pepper, Chilli Powder, Chilli Flakes, Fenugreek, Coriander, Cumin, Smoked Paprika, Paprika, Salt, Cloves, Nutmeg, Ginger, Black Pepper, Cinnamon, Cardamom, Thyme.

  • RETURNS & REFUNDS

    Unfortunately, we cannot accept returns due to the nature of the product. However, if you are not completely satisfied with our spice blend, we will endeavor to provide a full refund.

  • GOOD TO KNOW

    Great Northern Spice Co Ethiopian Berbere Seasoning is zero sugar, gluten free and vegan friendly. Contains low salt.

    Only 21 calories per serving.

Rated 5 out of 5 stars.
5.0 | 1 review
1 review
  • KhiusNov 05, 2024
    Rated 5 out of 5 stars.
    Highly recommend

    Purchased this flavour to try out, didn’t disappoint. Not something I would usually go for but it’s turned out to me my favourite so far 👏🏼

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  • Allergens and Intolerances​

    Download our Allergens & Free From Intolerances Chart below as a guide to which of our products contain the 14 major food allergens, and those that are free from either Garlic, Onion, Ginger, Salt and Chilli Powder.

    Chicken Shawarma Kebab Recipe by Great Northern Spice Co
    We have developed easy to follow RECIPES so you can get the best out of our blends and seasonings. These quick recipes are ready in 30 minutes or less – great for last-minute lunches and easy midweek meals.

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