Ethiopian berbere spice mix adds smoky heat

05/1/2011 | Seattle Times, The

Ethiopian food derives its signature flavor from berbere, a complex mix of spices that includes garlic, fenugreek, allspice, red pepper, ginger, chilies, coriander, cinnamon and black pepper, says food writer J.M. Hirsch, who fell in love with the cuisine two decades ago. Berbere flavors doro wat, the traditional one-pot chicken meal, and can also be used as a rub for chicken and a topping for pizza.

View Full Article in:

Seattle Times, The

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Purchasing Manager - Food and Beverage
The Culinary Institute of America - Greystone Campus
St. Helena, CA
General Manager
The Culinary Institute of America
San Antonio, TX
Assistant Restaurant Manager
The Culinary Institute of America
San Antonio, TX
Sous Chef
Swarthmore College
Swarthmore, PA
Lead Cook/Sous Chef
University of San Diego
San Diego, CA