Spicing it up

     Even the most humble of spice racks no doubt contain, in the classic words of Simon & Garfunkel, "parsley, sage, rosemary and thyme."  And the more adventuresome include things like pimenton and perhaps even some saffron.  And then there are blended spices for use on poultry and pork and fish.

     But I was caught off guard by an offering at Penzey's recently that provided a container of something I hadn't heard of previously.  Berbere spice has been introduced into their line of seasonings.  Upon further research I discovered that it is a blend of garlic, red pepper, cardamon, coriander, chili peppers, cloves, allspice, ginger, basil and cinnamon.  It is used extensively around the region of Africa's eastern horn and is an essential element in the soups and stews slow cooked by inhabitants of Ethiopia, Somalia and Djibouti.  It enhances the flavor of lentil soup, roasted vegetables and sauteed greens. 

     While it does sound intriguing I was also warned that it is very hot!  A little goes a long way to liven up mundane dishes.  Stay tuned for a full report.