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Ethiopian Black Cumin plants are harvested by hand and their tiny black seeds are the second most popular seed after pepper seeds. Traditional culinary practices include seeds and powder for baking breads, additions to berbere sauces and the preparation of clarified butter.
Ethiopia’s Fenugreek seed is known as the seed of antiquity. It is used to clarify...
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Origin: Ethiopia Ingredients: Ethiopian coriander whole or ground
Its golden color and aroma enrich Ethiopian culinary recipes such as Alicha and other mild...
Ethiopian Black Cardamom seed pods are used as a spice and flavoring. Generally roasted over...