Two weeks ago the NYTimes Magazine had an article about the next big flavors by the brothers Lee.
Marcus Samuelsson of Aquavit in NYC suggested that an Ethiopina brick-red in color, sun dried chili based spice was the next big thing. It's a combination of red chilies similar to serranos, toasted ginger, cardamom, garlic, fenugreek and cinnamon. Best used as a rub on chicken, duck, fish. It sounds amazing.
Was wondering if anyone knew of a SF source for this spice.
Article is no longer available online or I'd link it.
I'd prefer to buy it locally but if there's an online source I'll do it. Maybe a good Ethiopian local restaurant?
Moving well into obsessed-level with this mission, thanks!
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