Why is Ethiopian food so delicious but has at the same time remained such a well-kept secret? Nowhere else in the world could one find a similar environment where spices grow naturally, or the favoured grain used in Yet’ef injera – a soft, spongy, sour bread.

Ethiopia’s lack of contact with its neighbours in the past meant its aromatic spices, both subtle and piquant, were mostly unheard of in other parts of the world. Now, with people’s interest in world cuisine, Ethiopian food has gained enormous popularity and the variety of spices needed in its recipes is available in Australia.

Berbere is a spicy, hot blend and is the basic ingredient in the preparation of Ethiopian dishes. Made mostly from chilli peppers, ginger, cloves, coriander, allspice, black pepper, rue berries and dried onion, it is delicious with many combinations of legumes, rice or vegetables. Use Berbere sparingly as a condiment with grilled beef and poultry and add to soups and stews. Store in an airtight container in a dark cupboard.

Shiro is a ready mixed powdered, spiced legume used to make an instant hot sauce or is added to w’et (Ethiopian stew) to give it a thicker consistency.

Mitmita is a wonderfully intense and delicious spice used in Ethiopian culinary feasts. An amalgamation of cloves, salts, cinnamon, cardamom seeds, cumin, hot chilli peppers and ginger, mitmita is unexpectedly refreshing and breathtaking. It is not intended for the faint hearted and should be handled with care.