Ethiopian spices meet Cajun tradition: a hot sauce where two bold flavor cultures overlap.

• Ethiopian spice complex: built around berbere and mitmita, complex spice blends layering fenugreek, cardamom, dried chilies, and black pepper.
• Cajun crossover: Cajun seasoning has a smoky, savory depth that melds well with Ethiopian spicing's aromatic warmth
• Broad versatility: Works on grilled meats, eggs, pasta, or anywhere a hot sauce with real flavor depth earns its place.

For the hot sauce collector or lover of Ethiopian spices looking for a truly global flavor sauce concoction.

Origins

Ethiopian cuisine, anchored by injera flatbread and slow-cooked wat stews, uses some of the world's most complex spice combinations. Berbere, the quintessential Ethiopian spice blend, weaves dried chilies, fenugreek, cardamom, black pepper, and coriander into something layered and unmistakably East African. The Original Ethiopian Hot Sauce bridges that tradition with the American Cajun hot sauce format, a cross-cultural creation rooted in both Southern US and Ethiopian spice heritage.

Taste: Smoky, Floral, Spicy.

How to enjoy

• Drizzle over scrambled eggs, grilled chicken, or roasted sweet potatoes
• Use as a marinade base for ribs, shrimp, or tofu before grilling
• Add to pasta sauces, stews, or shakshuka for background heat
• Borderless Bite: Drizzle on some Nopales chipotle chips for some serious heat.

Details

• Size:
• Key ingredients: Fresh chilies, Ethiopian and Southern spices
• Dietary notes: Vegan, gluten-free
• Allergens:
• Storage: Refrigerate after opening