Niter kibbeh

Niter Kibbeh is a spiced clarified butter widely used in Ethiopian and Eritrean cuisine. It is made by melting traditional butter and flavoring it with a blend of spices such as cardamom, cinnamon, cloves, nutmeg, cumin, and sometimes herbs like ajwain or kalegna leaf (a local plant). This ingredient provides a deep, aromatic, and slightly spicy flavor and is essential for preparing traditional dishes like wot (Ethiopian stew) and kitfo (seasoned minced meat).

Niter kibbeh originates from Ethiopia, where it has been used for centuries as a base to enhance the flavor of meats, legumes, and vegetables. Its clarification process allows the butter to have a higher smoke point and a longer shelf life, in addition to concentrating the spices into a single ingredient.

Among its notable properties are its ability to enhance flavors and provide healthy fats, as well as its higher heat tolerance compared to regular butter. Although it is not a typical product in most Spanish-speaking countries, it can be compared to "clarified butter" or "ghee" in some culinary contexts.

Regarding synonyms in Spanish, in several Latin American countries it might simply be referred to as spiced clarified butter or spiced fat, although there is no exact established term. Sometimes, to facilitate understanding, the original name niter kibbeh is retained, and its composition and use are explained in the recipe.