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- Teff is the main ingredient in injera, the large pancake-bread that is the center of Ethiopian cuisine. Teff is extremely small - it would take 150 grains of teff to equal the weight of one grain of wheat. It is gluten-free, rich in fiber, and high in calcium, thiamin and iron.
The injera at Queen of Sheba Restaurant is 80% teff, but all-teff injera can be special ordered.
- Awaze is a red hot pepper paste, mixed with other spices such as ginger, nutmeg, cinnamon and cloves. It is used on meats, poultry, fish and bread.
- Berbere is the basic seasoning used in hot Ethiopian dishes, called wots or watts. It includes red chili peppers, ginger, garlic, cardamom and as many as 20 other spices.
- Nitr Kibe
- Nitr Kibe is clarified butter seasoned with almost all the herbs and spices used in Ethiopian cooking. The butter is heated slowly to absorb and blend the flavors of the variety of seasonings
- Mitmita is red pepper spiced with cardamom and salt, usually served with Kitfo.