Ethiopian Berbere Spice Blend from The Silk Road Restaurant (2oz) No Salt | All Natural East African Seasoning | Vegan | Gluten Free Ingredients | NON-GMO | No Preservatives

- When it comes to complex, spicy flavors, nothing surpasses Ethiopian cuisine, especially with our Berbere. With it's earthy aromas of fenugreek, cardamom, cloves and cumin. Berbere adds wonderful spiciness when used with salt as a rub for roasting, grilling, barbecuing or pan-frying. Or, traditionally doro wat & segi wat! - 100% Natural, No Preservatives or Fillers. No added Salt or Sugar, Gluten-Free Ingredients, Vegan, Paleo, Whole30, Non-GMO Ingredients. These Spice Seasonings are great as a gift box set, added to a grill kit, or even as business gifts - Proprietary Spice Blend refined through 40 years of fine dining Risho family world cuisine restaurants. Roasted & ground in small batches in Montana. Quick & Easy meal recipe on the back of the can, and dozens more on our website.

Product description

Recipes with Ethiopian Berbere

Our Story, Where it Began

RICE: Combine dry sushi rice, 1C Roma tomatoes, 6oz coconut milk, 6oz water, 1/2Tbl salt in medium pot with lid, cook on low for 20 minutes. SAUCE: On medium heat, saute onion & garlic in 2Tbl butter. Add 1Tbl Berbere & 1tsp salt, cook on medium low for 5-10 mins until soft. Add 1C Roma tomatoes, cook on low 15 mins until tomatoes break down. Remove from heat SHRIMP: Sautee shrimp in 1Tbl butter, 1tsp salt and 1/2Tbl Berbere on medium heat until mostly cooked & pink. Add shrimp to sauce with 1C coconut milk, simmer on low for 5-6 mins. Remove from heat. FINISH: Mix 1C cilantro & lemon juice to cooked rice. 1/2C rice covered with shrimp sauce, topped with 3-4 shrimp, garnish with whole cilantro sprigs

POACHING LIQUID: 12C water, 1 lime, 1/2C white wine, 1 Bay leaf, 1/2t black peppercorn, Salt & Pepper, 1lb shrimp, peeled, deveined, cut lengthwise , Ice-water

DRESSING: 1t garlic paste (4:1, garlic: salt, blended smooth), 4T plain yogurt, 2t The Silk Road Ethiopian Berbere, 1T lemon juice, 4T XVOO

POACHED SHRIMP: Bring poaching liquid to heavy rolling boil, (use lid to increase water temp). Drop shrimp into poaching liquid, stir. After 30 seconds the shrimp will turn white and curl, remove immediately into ice-water bath for at least 10 minutes.

DRESSING: Puree garlic paste, yogurt, Berbere & lemon juice in blender. While it’s blending, drizzle in olive oil.

The Risho family spent decades perfecting global cuisine while cooking for their home town of Missoula, Montana.

Sam and Abraham Risho grew up as restaurant-kids, and learned the love of food from their father Ray, whose 45-year career as a chef focused on the anthropological study of world cuisine.

Photo from 1973 at Emmaus Road Restaurant. Sam Risho being held by his father Ray, Emmaus Raod owner and founder.

In 1995, Abraham Risho, at 18 years old accepted an apprenticeship in his fathers restaurant Perugia, Old World Cooking. Where, at the same time, his eldest brother Sam perfected the intricacies of fine dining service, and especially old-world hospitality. After a short while, Sam led the restaurant as a responsible and fair General Manager, and Abraham filled his father's shoes as Executive Chef.

Photo from 1997 at Perugia Old World Cooking. Owner and founder Ray Risho on the far right next to his eldest son, with Sam's arm on his shoulder, and his wife Susie, and mother of Sam, Ephraim, and Abraham.

Abraham in ducking into the front row, third from the left.

After 20 years working in dozens of restaurants, the Rishos brothers together with Sam's wife Elise, opened The Silk Road Restaurant in 2009 serving tapas-style cuisine with the tag line: A Global Tasting Experience!

The Rishos were instantly successful and quickly encouraged to share their passion (and recipes!) with the world.

Picture from 2011 at The Silk Road Restaurant. Sam Risho, front row center with his wife Elise, holding their first son Webber. To Sam's left is Abraham and (at the time) his future wife, Caitlin. Far to the right are Ray Risho and his wife Susie.

After seven and a half years, these three Risho decided to retire the restaurant, and focus on their booming spice business, and continue their large catering operation.

Abraham, Elise and Sam are committed to a true Global Tasting Experience with every new endeavor. With placement on 600 store shelves in the Pacific Northwest and all over Canada, the next step is to bring these amazing flavors to you in new ways by partnering with restaurant and corporate chefs across the country.

And, don't miss the cameo by little Raena, peeking behind her mom's legs in the bottom of this picture!