A Taste of the Highlands, Delivered to Your Door

Ethiopian cooking is built on a handful of essential staples passed down through generations — fiery spice blends, ancient grains milled into flour, and roasted snacks made for sharing over coffee. Each ingredient carries its own story of soil, tradition, and craft, found in nearly every Ethiopian kitchen from Addis Ababa to the diaspora abroad. Here are ten staples that bring that pantry home.

Ethiopian Berbere Spice Blend

Crafted by Almi Products, this 1kg Berbere blend brings together chili peppers, garlic, ginger, fenugreek, and a dozen warming spices into the backbone of Doro Wat and countless other stews. No additives, just the bold, layered heat that defines Ethiopian cooking.

Mitmita Hot Chili Pepper

Sharper and more aromatic than Berbere, Mitmita is sun-dried African bird's eye chili blended with cardamom, cloves, and ginger. Traditionally paired with Kitfo, a single pinch adds a smoky, fiery finish to meats and dipping sauces alike.

Senafich Mustard Powder

Ground from pure mustard seed, Senafich is the sharp, tangy secret behind Kitfo and Tibs. Sourced from small-scale Ethiopian farmers, it's just as at home whisked into a modern vinaigrette as it is folded into a traditional dish.

Almi Miten Shiro – Spiced Chickpea Flour

A staple of Ethiopian daily life, Miten Shiro grinds sun-dried chickpeas with red chili, garlic, and ginger into a flour that cooks down into Shiro Wot, the silky stew served alongside injera. High in fiber and plant-based protein, it's an easy weeknight pantry essential.

Brown & White Ethiopian Teff Flour

No Ethiopian table is complete without teff, the ancient gluten-free grain behind injera. Yenga's Brown Teff brings a deeper, earthy flavor, while the White Teff offers a lighter, milder profile — both ferment into the tangy flatbread that anchors every meal, or work beautifully in gluten-free baking.