At a glance
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Ethiopian-style spiced clarified butter, made on a grass-fed cultured butter base
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Two sizes: 10 oz and 19 oz
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Aromatic and savory — garlic, ginger, onion, koseret, black cardamom, black seed
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Spices grown in Ethiopia using organic methods
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Ingredients: grass-fed clarified cultured butter (milk), organic garlic, ginger, onion, koseret (Lippia javanica), black cardamom, black seed, organic toasted spice blend
How to use it
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Stir a spoonful into a stew near the end of cooking. This is what niter kibbeh is for, and it is where the blend makes the most obvious difference.
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Mix it with berbere to make a condiment, and put it on the table rather than in the pot.
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Cook eggs in it. The most persuasive breakfast argument in the range.
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Put it on popcorn. Melted over a bowl, it turns a snack into something people ask about.
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Use a dry spoon and keep the jar sealed — shelf-stable, but not waterproof.
How the ghee range compares
| Ghee |
Flavor |
Best for |
Sizes |
| Traditional |
Clean, cultured, nutty |
Anywhere you would use butter or oil |
2 / 10 / 19 / 33 oz |
| Brown Butter |
Nuts and caramel, deeper |
High-heat roasting, baking, sweets |
2 / 10 / 19 / 33 oz |
| Vanilla Dream |
Subtly sweet, vanilla bean |
Cookies, coffee, tea |
2 / 10 / 19 oz |
| Chai Spice |
Cinnamon, cardamom, ginger, pepper, nutmeg |
Oatmeal, butter-coffee, French toast |
2 / 10 / 19 oz |
| Lemon & Garlic |
Bright, savory, whole lemon and garlic |
Greens, potatoes, meats |
2 / 10 / 19 oz |
| Fancy Niter Kibbeh |
Ethiopian spiced, aromatic |
Stews, eggs, popcorn, with berbere |
10 / 19 oz |
✨ Temple Tip — treat it as a finishing fat, not just a frying one
The volatile aromatics in a spiced ghee are the first thing a hot pan destroys. Cook in whatever you like, then add the niter kibbeh in the last minute or straight onto the plate — you keep the top notes that way, and they are the ones you paid for.
Questions we get asked
What is niter kibbeh?
A spiced clarified butter from Ethiopia, used as a cooking fat and a seasoning. It is central to Ethiopian cooking in the way that a good stock or a sofrito is central elsewhere.
What is koseret?
A herb used in Ethiopian cooking, Lippia javanica. It is part of the traditional niter kibbeh aromatic profile and is grown in Ethiopia using organic methods for this blend.
Is it hot?
It is aromatic rather than fiery — the heat in Ethiopian food usually comes from berbere, which this is often mixed with rather than replaced by.
Does it contain dairy?
Yes. Ghee is clarified butter, and the ingredient list begins with grass-fed clarified cultured butter (milk). Treat it as a dairy product for allergen purposes.
How do I store it?
Ghee is shelf-stable and does not need refrigeration. Keep the jar sealed, out of direct sun, and always use a dry spoon — water introduced into the jar is the one thing that will spoil it.
The rest of the Ahara Rasa shelf sits in Sacred Kitchen. If berbere-hot is not the direction you want tonight, the plain cultured Traditional Ghee is the neutral base this one is built on.
Stews, eggs, and a bowl of popcorn nobody expected. A portion of the proceeds goes to A Greener World®, which supports transparent, humane and environmentally responsible agriculture through third-party verification and investment in sustainability. #TempleOfDesire
