You can eat any of the dishes in glasses hot or cold. Traditionally, we dip them, as you've probably seen before. Since these dishes have never been served as such in anyone's home, we're currently experimenting with what delicious things we can create with them.

Our dishes are 100% plant-based—not because we're faking it, but because many of our dishes are traditionally vegan. However, the dishes can also be combined with meat.

Both. Traditionally, we dip the dishes with injera, sourdough bread—in many households, also with delicious black bread—or flatbread. All dishes can also be enhanced as sauces for rice or pasta.

After meeting 1,000 people and conducting tastings, we've found that if you find pepper borderline, then you should stick with Shiro, the spicy chickpea powder, or Misir, the aromatic lentil. For everyone else, don't be put off. It's truly savory, not hot.

Our sauces have a shelf life of up to 24 months when stored unopened and refrigerated—free from any additives. Once opened, the contents should be refrigerated and consumed within 2 days.

For certification, we require 100% organic ingredients—we average 98%. After inspection, we source our spices traditionally from Ethiopian markets because they have the authentic taste. Common ingredients like onions and tomatoes are sourced locally and organically.