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Shirò is a spicy dish typical of the cuisine of the Horn of Africa, particularly Ethiopia and Eritrea, which is served hot on fermented enjera bread. This mixture represents the union of various ingredients that compose it, ready to create a creamy and aromatic chickpea Shirò, perfect to accompany your dishes, exotic or not.
chickpea flour, black cardamom, white cumin, black cumin, basil, garlic, ginger, salt.
When we talk about Shirò we are referring to a puree or cream obtained from chickpea flour, flavored with various spices - aromas similar to berberè, well represented in our Shirò blend. The mix we propose is designed to obtain Shirò through cooking, blending the mixture with other ingredients during preparation. The result is a spicy and aromatic chickpea cream, rich in proteins, velvety and with a tasty flavor.
Perfect to accompany typical African dishes or as a tasty sauce on bread and croutons. In the traditional cuisine of the Horn of Africa, Shirò seasoning is often enjoyed on injera bread, similar to a giant flatbread, created with teff flour (gluten-free); its spongy consistency and acidic flavor are ideal for accompanying stews and spicy foods.
Shirò is considered an excellent accompaniment to zighinì - a stew of meat, vegetables and legumes, also served on injera bread. In any case, these preparations born in the highlands of Ethiopia and Eritrea, render all the particular flavor of those territories. We have included in our Ethiopian Shirò mix different elements that make up this dish, which can have various versions but is usually prepared with the addition of onions, garlic, ginger and other spices.
The presence of chickpea flour is essential, to optimize the times - in the traditional recipe you have to boil the legumes in a pot, toast and finally grind. Thanks to the Ethiopian Shirò blend, it is possible to include ready-made flour and spices in the preparation, which will make the chickpea cream spicy.
Chickpea flour is the basis of Shirò, it gives consistency, flavor and vegetable proteins to the dish. Its nutty taste and toasted aroma are pleasant and full-bodied on the palate. Black cardamom gives the blend a pungent but balanced flavor; it spreads a fresh and decisive, slightly smoky scent. White cumin gives a strong, warm and pungent flavor but not too exuberant; with light toasted and bitter notes, evoking fennel seeds. Black cumin introduces a pungent, slightly bitter taste with balsamic and peppery notes; it is less spicy than the white version and pairs perfectly with the Shirò onion. Basil adds a sweet and peppery flavour, with hints of aniseed that pair with the white cumin and add a fresh touch - perfect with chickpea flour. Garlic adds a strong and spicy flavour; it coats the palate and creates an intense base for the other spices, pairing perfectly with the chickpeas. Ginger enhances the pungent and intense note of the pepper, and pairs with the cumin for a unique spicy touch, perfect for meat dishes.
This particular blend of spices is difficult to find in regular supermarkets or grocery stores. If you are looking for Shirò, you can find the ready-made preparation of spices and chickpea flour in our online store Natura d'Oriente. You can buy this high-quality, nutritional and aromatic mix online. Our packs contain the Shirò mix available in variable weights of 50 g, 75 g, 100 g, 150 g, 250 g and 500 g. You can always find it at a great price and in airtight freshness-saving packs, for better storage in the pantry.
Data sheet
Shirò is a spicy dish typical of the cuisine of the Horn of Africa, particularly Ethiopia and Eritrea, which is served hot on fermented enjera bread. This mixture represents the union of various ingredients that compose it, ready to create a creamy and aromatic chickpea Shirò, perfect to accompany your dishes, exotic or not.
chickpea flour, black cardamom, white cumin, black cumin, basil, garlic, ginger, salt.
Tandoori, typical aromatic mixture of the Indian tradition, suitable for flavoring chicken, but as mentioned it is also possible to cook white meats and vegetables. With an aromatic but spicy taste, with a completely natural reddish complexion due to the composition of other spices.
coriander, turmeric, chilli, pepper, cumin, nutmeg.
We can use black mustard seeds to treat chronic constipation, as a diuretic and in gargle to treat the angine. It is a friend of the stomach, it is stimulating, febrifugal, antiscorbutic, and it can cause vomiting. Even dizziness, asthma, lumbago, sciatic, intercostal pain, tooth ache, menstrual pain, are all curable if we rely on mustard.
Black MUSTARD seeds
An exquisite variant for seasonings and touches of flavor, black garlic is produced by fermentation, and is rich in proteins, phosphorus and calcium. In this way, the pungent taste of white garlic is avoided while maintaining the nutritional principles; indeed, doubling the natural antioxidant and antibiotic properties.
Black Garlic*
*Organic
Of Indonesian origin, curry has also become a fundamental ingredient in Western recipes. It will enrich the flavor making a pleasant tantalizing scent in all your dishes.
coriander, turmeric, ginger, fenugreek seeds, paprika, cumin, lemon peel, lemongrass, lemon powder (lemon, maltodextrin), bay leaves, cardamom, cloves, nutmeg.
Coriander is an aromatic herb with a sour flavor and sweet notes, with a citrus aftertaste that evokes lemon. In its ground version, coriander is used as a spice in the kitchen in a practical way for many recipes. It is also known for the benefits of its antioxidants which protect cells from oxidative damage, help digestion and cleanse the body.
coriander
Flax seeds are tasty and nutritious, rich in properties and benefits for our body. They contain many omega-3 fatty acids and boast a high content of fiber, proteins and mineral salts. These precious foods also represent a natural remedy in case of constipation, useful for improving digestion and fat metabolism.
flax seeds
Ground mace has a more delicate flavor than nutmeg and has various uses in the kitchen. In Indian cuisine, it becomes part of the mix of spices that make up the curry, and in Chinese cuisine, where it is used in both savory and sweet dishes.
whole mace
Thanks to its intense taste, ground rosemary is suitable to accompany fish, meat and many vegetables. It cannot be missing with roasted potatoes and is often used to brush meat and grilled fish with oil. It has a delicate aroma and can also be used in cooking.
Rosemary
Ground fenugreek is a tasty spice with many beneficial properties. Used in cooking for many recipes, with its pungent and slightly bitter taste, it enriches spicy mixtures, first and second courses. It has an emollient action on the digestive system, and positively stimulates the metabolism of carbohydrates and triglycerides.
fenugreek
The catmint also called Roman mint, is used and known mainly to flavor the Roman artichokes. Ulite to flavor tomatoes with rice or in vegetables au gratin. It releases a slightly more delicate flavor than peppermint.
mint / catmint
Contemporary phytotherapy uses dill leaves to relieve digestive difficulties and irritation of the oral mucous membranes. The diuretic and purifying properties make it an ally against water retention and cellulite, as it helps eliminate the accumulation of excess fluids. Dill tips are excellent in the kitchen for flavoring fish-based dishes such as salmon, with their spicy and intense flavour.
Dill
The preparation for a Goulash is a tasty condiment made thanks to the special combination of vegetables and spices.
paprika, salt, tomato, onion, cumin, black pepper, marjoram, chives.
This spice mix is complex and with multiple tones on the palate and smell. Perfect for flavoring fish, meat and vegetable dishes, and especially vegetarian dishes. Take advantage of the spiciest and most intense Indian flavors, which come directly from the culture of the Malabar region, on the southwest coast of Kerala.
turmeric, chili, garlic, ginger, fenugreek, cinnamon, basil , pepper, fennel, rice, cardamom, dextrose, kummel, cloves, salt, mustard.
A spice famous for its sweet, delicate, intense and musky flavor and the warm scent that flavors desserts and dishes. Whole Ceylon cinnamon flavors sweets and baked goods, fruit, creams and pastry specialities. The aroma is enhanced by contact with hot drinks such as tea, milk, punch and mulled wine; it becomes special mixed with chocolate.
25g - approximately 7 small sticks as per photo.
Ceylon cinnamon
Tonka beans are an exotic and strongly aromatic ingredient, adding a complex, unique spicy scent to your sweet or savory recipes. Furthermore, they have a high content of coumarin, a beneficial antioxidant substance.
Tonka Beans
The sweet and warm flavor of cinnamon, the intense and unmistakable aroma, make Ceylon cinnamon a famous spice in the kitchen. Used to flavor desserts, creams, fruit, it is also excellent in baked specialties and savory recipes. The aroma stands out in hot drinks such as tea, infusions, milk, punch and mulled wine; Its taste is famous and makes chocolate delicious. A cinnamon stick is approximately 25 cm long.
cinnamon
