Nech qimmem means white spice and we mainly use it in mild, light-coloured stews and sautés. Amaarech’s original recipe uses Ethiopian caraway seeds (also referred to as ajowan or bishop’s weed), korerima, and garlic, which are washed, dried, toasted, ground, and blended together. Nech qimmem has notes of cumin, oregano, and thyme. It will add flavour to any vegetable dish and is also great in roasts. You can find plenty of recipes in my ebook.
Ingredients: ajowan, korerima, and dried garlic.