Tikur qimmem means black spice and is intended to go in dark, spicy, red stews.
 
The main ingredient is Ethiopian black cumin (nigella seeds), giving tikur qimmem its distinct smoky flavour. The korerima adds a minty note. We mainly use this blend in spicy red stews but it is a great addition to sautés too. We love using it in Ye'Metbesha Miser (red lentil stew) and Ye'Duba Wot (squash stew). You can find both recipes in my ebook.