I received this product from RawSpiceBar in exchange for an honest and objective review. All opinions are 100% my own. I only review products that I feel will benefit my family and my readers.
Have you ever tried Ethipoian food? I have at restaurants when I lived in Berkeley California. It’s full of flavor and usually fairly spicy. I love spicy food so I really enjoyed it. Since I’ve been in Utah, I haven’t had any. Then RawSpiceBar offered me the opportunity to try out their subscription box and I jumped at it. Little did I know they would send me Ethiopian seasonings! Lucky me!
RawSpiceBar Seasonings are a monthly subscription box bringing you three spices from a different part of the world each month. I was sent their November box which contained spices native to Ethiopia. They partnered with this month with Asante Mama, a Ugandan based innovative farming business that has helped to lift over 5,000 rural women out of poverty through farming. Please be sure to check out their story.
SO, WHAT’S IN THE RAWSPICEBAR MONTHLY BOX?
- 3 freshly ground spices & blends with a new regional theme
- Kitchen-tested recipes for cooking 3 global dishes serving 4-6
- Spice stories & culinary history of each new region
- Surprises like bonus spices, toasting tips, discounts and other fun stuff
There were three spices included in my box.
Mitmita: This bright orange, crazy hot spice blend is perhaps Ethiopia’s second most famous spice mix. Ingredients include African birds eye chili peppers, cardamom, and black peppercorns. This adds a spicy hot kick to meat stews, lentils or grilled meats.
Berbere: The most famous spice blend of Ethiopian cuisine, berbere is smoky, spicy and complex. It is traditionally used in nearly all Ethiopian dishes but particularly shines in stews and on meats and poultry. They suggest trying it as a rub on roasted chicken or roasted vegetables.
Unpumpkin Pie Spice: This fall inspired spice blend includes freshly ground cinnamon, allspice and star anise as the star ingredients. Add it anywhere you want a pumpkin flavor; on squash and roast or with dessets such as yogurt or ice cream or baked into breads and cakes.
RawSpiceBar Seasonings also included three kitchen tested recipes so you can dive into Ethiopian cuisine without having to create something brand new. I made the Key Wat and the Roasted Carrots recipes on my first adventure with these spices. I didn’t have some of the ingredients on hand when I made these and I didn’t want to run to the store since it was snowing. The stew usually has beef stew meat and simmers longer. The carrots are normally paired with fennel, but I used onions instead. Regardless, they both came out delicious and spicy.