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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
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Doro Wat (Ethiopia): Forms flavor base through slow caramelization of spice paste
Zigni (Eritrea): Provides layered heat in slow-cooked goat stew
Shiro (Tigray): Balances legume earthiness in chickpea flour porridge
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Oxidative rancidity
Cause: High surface area of ground spices exposed to air
Fix: Vacuum sealing with oxygen absorbers
Capsaicin degradation
Cause: Prolonged light exposure
Fix: Amber glass storage