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Pan-African
African Spice Trail
The continent that gave the world its spice routes
$32 / box
4 spices · 2oz each
Ethiopian Berbere SeasoningHarissa Spice MixGround CorianderSmoked Spanish Sweet Paprika
The continent that gave the world its spice routes
Africa is the birthplace of the global spice trade and one of the most culinarily diverse places on earth. Yet African cuisine remains vastly underrepresented in Western kitchens. This box takes you across the continent, from the highlands of Ethiopia to the shores of North Africa, through four extraordinary spice traditions.
The beating heart of Ethiopian cooking. Berbere is a complex, deeply layered blend of dried chilies, fenugreek, coriander, korarima (Ethiopian cardamom), and up to a dozen more spices. It flavours the slow-cooked stews called wot that are served on injera flatbread.
North Africa's answer to hot sauce, in dry blend form. Harissa originated in Tunisia but spread across the entire Maghreb, Morocco, Algeria, Libya, becoming one of the defining flavours of North African cuisine.
Coriander seed has been cultivated in Africa for thousands of years, archaeological evidence found in Egyptian tombs dates it back to 1550 BC. It appears in spice blends from Morocco to Kenya to South Africa.
Paprika arrived in Africa through the spice trade and was rapidly adopted from Morocco to South Africa. It anchors countless African spice blends, adding colour, sweetness, and gentle smoke.
One of Ethiopia's most beloved dishes, red lentils cooked low and slow in a deeply spiced berbere sauce. Entirely plant-based and breathtakingly flavourful.
Cook onion in butter on low heat for 20 minutes until golden and sweet.
Add garlic and cook 2 minutes. Add Berbere and Paprika, cook 3 minutes.
Stir in tomato paste and cook another 2 minutes.
Add lentils and stock. Simmer 25 minutes, stirring often, until thick.
Serve on injera or flatbread with yogurt and extra Berbere on the side.
Ethiopian dining is one of the world's most communal eating experiences. Food is always served on a shared plate of injera, a sour, spongy flatbread that acts as both plate and utensil. Eating from a shared plate is a gesture of friendship. Feeding someone directly from your hand, known as 'gursha', is the highest sign of affection.