Our Ingredients

A COMFORTING & HEARTY LENTIL STEW WITH EXOTIC ETHIOPIAN SPICE BLEND

Great Food Requires Great Ingredients

We know that using the best ingredients results in the best tasting food so no effort is spared in sourcing the finest authentic ingredients to make our products.

Cardamon

 

A member of the ginger family, this aromatic spice grows in tropical areas.

 

Cardamom has a pungent aroma and a warm, spicy-sweet flavor.

Ginger

 

A plant from tropical and subtropical regions that's grown for its gnarled and bumpy root. It has a tan skin and a flesh that ranges in color from pale greenish yellow to ivory. The flavor is peppery and slightly sweet, while the aroma is pungent and spicy.

SUn-Dried Chili Pepper

 

This pungent pod plays an important role in the cuisines of many countries including Africa. A chile's color can be anywhere from yellow to green to red to black. As a general rule, the larger the chile the milder it is.

Turmeric

 

Used in cooking since 600 B.C., turmeric is the root of a tropical plant related to ginger. Though native to the Orient, this spice is now also cultivated in India and the Caribbean. It has a bitter, pungent flavor and an intense yellow-orange color.

Rosemary

 

Used since 500 B.C., rosemary is native to the Mediterranean area (where it grows wild) but is now cultivated throughout Europe and the United States. Rosemary's silver-green needle-shaped leaves are highly aromatic, and their flavor hints of both lemon and pine.

Nutmeg

 

Native to the Spice Islands, this hard egg-shaped seed from the nutmeg tree (a tropical evergreen) is grayish-brown and about one inch long. The flavor and aroma are delicately warm, spicy and sweet.

Cinnamon

 

Cinnamon is the inner bark of a tropical evergreen tree. When dried, it curls into long quills, which are either cut into lengths and sold as cinnamon sticks or ground into powder. Cinnamon is a dark reddish-brown color and has a pungent, slightly bittersweet flavor.

Shallot

 

Shallots are formed more like garlic than onions, with a head composed of multiple cloves, each covered with a thin, papery skin. The skin color can vary from pale brown to pale gray to rose, and the off-white flesh is usually barely tinged with green or purple.

Fenugreek

 

This aromatic plant is known for its pleasantly bitter, slightly sweet seeds. Its leaves can also be used in salads. Fenugreek seeds, which come whole and ground, are used to flavor many foods including curry powders, spice blends and teas.

Rue Seeds

 

Rue seeds commonly called Harmal seeds have a bitter taste. It is not an herb that is typically found in modern cuisine, and is today largely unknown to the general public and most chefs. It is a component of berbere, the characteristic Ethiopian spice mixture, and as such is encountered mainly in Ethiopian cuisine.

Cumin

 

Shaped like a caraway seed, cumin is the dried fruit of a plant in the parsley family. Its aromatic nutty-flavored seeds come in three colors: amber (the most widely available), white and black (both found in Asian markets). White cumin seed is interchangeable with amber, but the black seed has a more complex, peppery flavor.

Dry Onion

 

Related to the lily, this underground bulb is prized around the world for the magic it makes in a multitude of dishes with its pungent flavor and odor. There are two main classifications of onion—green onions (scallions) and dry onions, which are simply mature onions with a juicy flesh covered with dry, papery skin.

Sea Salt

 

Sea salt is the type used down through the ages and is the result of the evaporation of sea water. It comes in fine-grained or large crystals.

 

Some gourmets believe sea salt tastes better and has a better texture than ordinary table salt. We agree, that's why we use it!

TEFF GRAIN

 

Whole grain teff is a cereal grass of North Africa. It is very nutritious with a pleasant, light flavor. It is the smallest known grain in the world (about 100 grains are the size of a kernel of wheat!). The germ and bran, where the nutrients are concentrated, account for a larger volume of the seed compared to other grains.

Barley GRAIN

 

This hardy grain dates back to the Stone Age and has been used throughout the eons in dishes ranging from cereals to breads to soups (such as the famous scotch broth). The barley flour used in our injera crisps is ground from pearl barley which has also had the bran removed and has been steamed and polished.

Black Cardamom

 

Black cardamom seed pods have a strong camphor-like flavor, with a smoky character derived from the method of drying.

 

Black cardamom is a great choice for hearty lentil stews and can add a subtle bacony flavor.

Black Cumin

 

Black cumin, often called black-caraway or nigella, are seeds that as the name implies are black in color.

 

The black seeds taste like a combination of onions, black pepper and oregano. They have a pungent bitter taste and smell.

SPLIT (RED) LENTIL

 

Red split lentils are fast cooking lentils that cook down into a creamy, hearty stew. Dried red lentils are actually orange in color, and are sometimes also labeled as Egyptian lentils. Lentils have a fair amount of calcium and vitamins A and B, and are a good source of iron and phosphorus.

BROWN LENTIL

 

The regular brown lentils are commonly found in supermarkets whereas the red and yellow lentils, though available in some supermarkets, must usually be purchased in Middle Eastern or East Indian markets. Lentils have a fair amount of calcium and vitamins A and B, and are a good source of iron and phosphorus.

YELLOW SPLIT PEA

 

Yellow split peas, sometimes be confused with the Indian toor dal (split pigeon peas) or chana dal (desi chickpeas); while all are commonly known as peas, the latter are from other legume species. The "split" encourages faster cooking due to increasing the surface area exposed to heat. Split peas are high in protein and low in fat.

GARLIC

 

A member of the lily family, garlic is a cousin to leeks, chives, onions and shallots. The edible bulb or "head" grows beneath the ground and is made up of sections called cloves. Garlic has a characteristic pungent, spicy flavor that mellows and sweetens with cooking and is widely used around the world as a seasoning or condiment.

CLOVES

 

Considered one of the world's most important spices, cloves are the dried, unopened flower bud of the tropical evergreen clove tree. Reddish brown and nail-shaped, their name comes from clavus, the Latin word for nail. Cloves are sold whole or ground and can be used to flavor a multitude of dishes from sweet to savory.

CAROM SEED

 

Though it's related to caraway and cumin, carom, also called ajowan, tastes more like thyme with an astringent edge. This native of southern India can be found in Indian markets in either ground or seed form. The light brown to purple-red seeds resemble celery seeds in size and shape.

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