there seems to be some confusion about Berbere. It is a dry powder spice mix of Ethiopian origin. Very distinct, very flavorful, and depending on the quantity used in a recipe can make a dish somewhat mild or quite spicy. Think of it like curry powders from India -- there are many different ways of preparing curry, and similarly, in ethiopia each family may have its own distinct blend for berbere. It is used to flavor meat and veggies prepared Ethiopian style, and though I've never heard of it spreading it on toast, a little sprinkle over a smear of butter could be good. I like mixing a little in with scrambled eggs, personally. Berbere can also be sprinkled on injera (Ethiopian bread) with the crumbly indigenous cheese and rolled up to make a tasty wrap. The sauce one reviewer may be thinking of is "awaze". Awaze is a mix of berbere with (again, it can vary quite a bit) lime juice, whisky, salt and olive oil. Awaze could be considered Ethiopian hot sauce, but berbere is not a sauce in and of itself. I hope this helps clarify a little. Happy eating!