Botanical Name: Brassica nigra
Also Called: Ethiopian mustard seed
Senafitch is a popular spice in Ethiopian and Eritrean cuisines, where it is cherished for its bold, pungent flavor and versatility. It closely resembles the mustard seeds used in many global dishes, but senafitch has its own distinctive taste and cultural significance, making it a key ingredient in many traditional dishes across the Horn of Africa.
Senafitch is harvested from the seeds of the Ethiopian mustard plant, a leafy green that’s also valued for its edible leaves. The seeds are typically small, round, and brown or yellow in color, and they are known for their intense, spicy aroma. When crushed or ground, senafitch releases an unmistakably sharp flavor, often described as peppery or slightly bitter, with a strong kick similar to that of horseradish. This fiery characteristic makes it a perfect addition to various dishes, both as a flavor enhancer and a condiment.
In Ethiopian cuisine, senafitch is most commonly used in combination with other spices to create flavorful sauces, pastes, and seasonings. One of the most well-known uses of senafitch is in awaze, a spicy mustard-based paste that includes berbere (a hot spice mix), honey wine, garlic, and other spices. Awaze is a staple condiment that is served with grilled or fried meats like tibs and alongside the traditional flatbread, injera. The tangy and spicy awaze sauce brings out the best in savory dishes, adding depth and heat to each bite.
Beyond its role in sauces and condiments, senafitch is often used in wots (stews) and alichas (milder stews) to add a layer of sharpness to these slow-cooked, hearty dishes. It’s also used in pickling vegetables, where its robust flavor enhances the natural brine and creates a tangy, spicy balance that complements a variety of meals.