Berbere Changes Once It Meets Onion and Hot Fat
Berbere is an Ethiopian and Eritrean red spice blend whose dried chiles, fenugreek, ginger, garlic, and aromatic seeds…
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Blends That Season a Dish and Finish It at Once
These blends carry their acid and their heat in the mix itself, so they season a dish and finish it at once. Za'atar, ras el hanout, baharat, dukkah, and berbere are here, with what goes in the jar and which ones lose their point once they sit ground for a year.
What actually goes in the jar, in what proportion, and which commercial versions leave things out.
In This Collection
In this collection 7 profiles
What Is Baharat Spice Blend, and How Should You Use It?
Baharat is a Middle Eastern spice blend built around black pepper, cumin, coriander, cinnamon, cloves, cardamom, and…
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What Is Dukkah, and Why Should It Stay Coarse?
Dukkah is an Egyptian mixture of toasted nuts, sesame, coriander, cumin, pepper, and salt. Toast the components…
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What Is Harissa, and How Do Paste and Powder Differ?
Harissa is a Tunisian red chile paste seasoned with garlic, caraway, coriander, cumin, acid, oil, and salt. Paste…
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What Is Hawaij? The Yemeni Blend for Soup and Coffee
Hawaij can mean a savory Yemeni blend or a sweeter coffee blend, and the version decides the food. Savory hawaij often…
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What Is Ras el Hanout? The Logic Behind the Moroccan Blend
Ras el hanout is a North African spice blend whose name is often explained as the best of the shop. There is no single…
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What Is Za'atar, and Why Does It Taste Bright?
Za'atar can mean an aromatic herb or the Middle Eastern seasoning built from dried herbs, sumac, sesame, and salt. In…
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