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"Here is another version of the distinctive Ethiopian spice mix that flavors many of their dishes. Use it to season grilled fish, poultry or meat during cooking, or sprinkle it on meat or vegetable dishes at the table. I found this recipe in Homemakers magazine."

Ingredients: ground cardamom, ground allspice...

Ingredients: cinnamon, cloves...

"Ethiopia Beef Stewed in Red Pepper Paste recipe calls for this blend of spice paste."

Ingredients: ground cardamom, ground allspice...

"This keeps longer on the shelf then most seasonings. This will keep in the refrigerator for 5 or 6 months."

Ingredients: cinnamon, ground cardamom...

"This is an easy variation of a staple of Eritrean cooking. This one uses dry spices, whereas the "real deal" is made by drying ,roasting, pounding and grinding. For the ground chili, use dried (preferably a hotter one). It is used in many dishes. Add oil to this to make a paste, called da'lik."

Ingredients: ground cumin, ground cardamom...

"Found on whats4eats.com The site states "Niter kibbeh — a spice-infused, clarified butter — is a ubiquitous cooking medium in Ethiopian cuisine. It adds an incomparable flavor to dishes. Plain butter or oil can be substituted in Ethiopian recipes if you don't have the time to make niter kibbeh, but something special will be missing."..."

Ingredients: cinnamon sticks, fenugreek seeds...

"African Spice mix"

Ingredients: coriander seeds, fenugreek seeds...

"Quick, fresh and so simple to make with a food processor. Its flavor is meant to be refreshing to offset other spicy hot dishes such as stews or grilled meat and it goes well with any bread. This is an Ethiopian recipe coming from Alford's and Duguid's cookbook on "Flatbreads and Flavours"."

Ingredients: green bell peppers, jalapeno chiles...

"Posted for tour 2005."

Ingredients: cinnamon sticks, cloves...

"From "the Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa." Cook time does not include chill time."

Ingredients: Spanish onions, ground cumin...

"An Ethiopian seasoning that is used on meats and fowl."

Ingredients: cinnamon, cloves, coriander...

"This is from the Congo Cookbook and states: Berbere is an Ethiopian spice mixture that is the flavoring foundation of Ethiopian cuisine, a basic ingredient in Dabo Kolo, Doro Wat, and many other dishes.

A milder berbere can be made by substituting paprika for some or most of the red pepper. Berbere is sometimes made as a dry spice mix,..."

Ingredients: ground cumin, ground cardamom...

"This is a new discovery for me but I was quickly converted when this paste helped me make a wonderfully rich tomato sauce, full of deep flavours. Berbere spice paste has many variations. This is a mild form but you can certainly exchange some of the paprika for more cayenne pepper to make it hot and spicy. When you come to use it, in a tomato sauce..."

Ingredients: ground cardamom, fenugreek seeds...

"The mixture known as Nit'ir qibe, is kept handy in most Ethiopian kitchens to add flavor to meat and vegetable stews. In fact, virtually no meal in Ethiopia is made without nit'ir qibe, which gives the cooking its signature flavors."

Ingredients: ground cumin, ground turmeric...