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Now Available At

Express Yourself DMV

11160 Veirs Mill Rd, Wheaton, MD 20902

Westfield Wheaton Mall, Level 1

Kare Baltena International Market

503 S Pickett St, Alexandria, VA 22304

Mon–Sat 9 AM–9 PM · Sun 9 AM–8 PM

+1 (202) 836-0637 · Call to Pre-Order@kinoawazekinoawaze@gmail.com
Kino Awazé Premium Berbere Chili Paste jars
Our Story

The Legend of Awazé

For over five hundred years, awazé has graced the tables of Ethiopian royal courts and village feasts alike. Born in the highlands of the Ethiopian plateau, this fire-red paste was first recorded in the kitchens of Emperor Zara Yaqob in the 15th century — a condiment so prized it was presented as a gift to visiting dignitaries.

The word awazé carries profound meaning: in the old court tongue, it translates as "the voice that announces fire" — a fitting name for a paste that speaks before you taste it, its aroma filling the room with the warmth of ancient spice routes.

At its heart lies berbere — Ethiopia's sacred spice blend — married with aged chilies, bishop's weed (netch azmud), sacred basil (besobela), and tej, the traditional honey wine that carries the paste's heat into a lingering sweetness. Together they form a flavor unlike any other: bold, complex, ancient.

Awazé was not merely food — it was ceremony. It marked celebrations, sealed alliances, and honored guests. To offer awazé was to offer the finest your kitchen could give.

Traditional Ethiopian spice grinding
Nutritional Benefits

Ancient Wisdom. Modern Nutrition.

Every ingredient in Kino Awazé was chosen for flavor — and every ingredient delivers far more than flavor.

🌿

Anti-Inflammatory

Turmeric, ginger, and black cumin work in concert to reduce inflammation — ancient remedies now backed by modern research.

🍊

Vitamin C Rich

Sun-dried red chilies deliver immune support and radiant skin health with every spoonful.

🔥

Metabolism Support

Capsaicin activates thermogenesis, gently elevating your metabolic rate and promoting fat oxidation.

Recipes

Cook With Kino

Three ways to let the paste do the work. No expertise required — just great ingredients.

Awazé Salmon

2 servings·25 min + overnight marinade

Ingredients

  • 2 salmon fillets (6 oz each), skin-on
  • 3 tbsp Kino Awazé paste
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 cloves garlic, minced
  • 1 tsp honey
  • Salt to taste
  • Fresh cilantro and lemon wedges to serve

Method

  1. 1Mix Kino Awazé paste, olive oil, lemon juice, garlic, and honey in a bowl to form the marinade.
  2. 2Pat salmon dry, score the skin lightly. Coat fillets generously in marinade. Cover and refrigerate overnight (minimum 4 hours).
  3. 3Bring salmon to room temperature 20 minutes before cooking.
  4. 4Heat a heavy skillet over medium-high heat until smoking. Place salmon skin-side down. Press gently for 30 seconds.
  5. 5Cook skin-side down for 4–5 minutes until skin is crisp. Flip and cook 2 more minutes for medium doneness.
  6. 6Rest 2 minutes. Serve with fresh cilantro and lemon wedges.

Awazé Grilled Steak

2 servings·20 min + 2-hour marinade

Ingredients

  • 2 ribeye or flat-iron steaks (8 oz each)
  • 4 tbsp Kino Awazé paste
  • 2 tbsp unsalted butter
  • 1 tbsp neutral oil (avocado or canola)
  • 3 garlic cloves, smashed
  • 2 sprigs fresh rosemary
  • Flaky sea salt and black pepper

Method

  1. 1Rub steaks liberally with Kino Awazé paste. Season with salt and pepper. Marinate at room temperature for 2 hours or refrigerate up to 24 hours.
  2. 2Heat a cast-iron skillet over high heat for 3–4 minutes until ripping hot. Add oil.
  3. 3Sear steaks 3–4 minutes per side for medium-rare, basting frequently with butter, garlic, and rosemary.
  4. 4Use a meat thermometer: 130°F for medium-rare, 140°F for medium.
  5. 5Rest on a cutting board for 5 minutes — this is non-negotiable for juicy results.
  6. 6Slice against the grain. Finish with a final smear of Kino Awazé on top.

Awazé Roasted Veggies

4 servings·40 min

Ingredients

  • 1 small head cauliflower, cut into florets
  • 2 medium sweet potatoes, cubed (1-inch)
  • 1 large red onion, cut into wedges
  • 3 tbsp Kino Awazé paste
  • 3 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • Salt and pepper to taste
  • Fresh parsley and tahini drizzle to serve

Method

  1. 1Preheat oven to 425°F (220°C). Line two baking sheets with parchment.
  2. 2Whisk together Kino Awazé paste, olive oil, and apple cider vinegar in a large bowl.
  3. 3Toss all vegetables in the sauce until thoroughly coated. Season with salt and pepper.
  4. 4Spread in a single layer across both baking sheets — do not crowd, or they'll steam instead of roast.
  5. 5Roast for 20 minutes, toss, then roast another 15–18 minutes until caramelized and tender.
  6. 6Serve on a platter. Drizzle with tahini and scatter fresh parsley over the top.
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