Berbere Salt

Kosher salt blended with a full berbere spice mix, the chili-forward seasoning at the heart of Ethiopian and Eritrean cooking. Two chilies, extra hot and Kashmiri, give it heat and a deep red colour, sweet paprika rounds it out, and ginger, garlic, toasted fenugreek, coriander and cardamom bring the warm, earthy, gently sweet depth berbere is known for.

Because the spices are already balanced with the salt, one pinch seasons and spices a dish in a single step.

The salt is coarse and flaky, coated in red-orange spice with small flecks of garlic and onion through it. It works as a finishing salt as well as a rub, since kosher flakes cling to food. The heat is warm and lingering rather than sharp.

Technique tip: the blend carries both salt and heat, so season in stages and taste before adding more. For stews and lentils, add some early so the spices bloom in the fat, then finish with a little more at the table.

How to use it

Sprinkle over roast chicken and lamb, red lentils, grilled vegetables, fried eggs, roasted potatoes and buttered corn, or rub it onto meat and fish before grilling. It also seasons popcorn, fries and avocado toast.

Details

Also known as

Berbere Seasoning Salt, Ethiopian Spiced Salt, Sel au berbéré