Berbere is a bold and fragrant spice blend known for its deep red color and complex flavor, and is an integral ingredient in Ethiopian and Eritrean cuisine. At the most basic level, berbere is a chili pepper centric spice blend from the Horn of Africa, most commonly associated with Ethiopia and Eritrea.
Every Ethiopian cook has their own version of this blend. Some versions include lesser known spices like nigella seeds, ajwain, and korarima, a spice that grows wild in Ethiopia. Whatever the version, there are several key spices that are common to all, and the result is a fiery, bright red, highly aromatic, and flavorful seasoning blend.
Berbere means "hot" in Amharic, so it’s a hot and flavorful spice blend. Personally, I love the heat, but not everyone does. Traditionally, berbere is spicy hot. Now, what if you want to make Ethiopian food, but you've got a low tolerance for spiciness? Feel free to adjust the amounts to your tastes. You can play with the individual spices, changing the balance of flavors and adding or omitting ingredients to suit your personal preferences. No two berbere recipes are the same, so don't feel like you're out of luck if you have to make changes along the way.
However, it's worth noting that berbere is frequently used in much larger quantities than many spice mixes. Western cooks used to adding a tablespoon or two of a spice mix to a recipe are often surprised to see recipes calling for half a cup (or more!) of berbere. There are recipes that use less berbere, of course, but as a general rule this spice blend serves a very important, even foundational role in a lot of Ethiopian and Eritrean cooking.
Because of this, it's worth understanding what goes into making really good berbere.
Read also: Ethiopian Cuisine: Philadelphia Guide
Generally speaking, berbere should be noticeably spicy, but not so hot that you struggle to get through a recipe that uses a lot of it (e.g., doro wot). It's worth remembering that you're often going to end up using quite a lot of berbere in a recipe, so trying to amp up the spice level.
Ethiopian Berbere Mix | How to Make Ethiopian Spice Mix(Berbere Spice)
Ingredients of Berbere Spice Blend
Here’s the list of ingredients commonly used in berbere spice:
- Smoked paprika
- Paprika
- Ground ginger
- Granulated garlic
- Dried basil
- White pepper
- Cinnamon
- Nutmeg
- Fenugreek seeds
- Cumin
- Cardamom
- Dried red chilis
- Cayenne
- Salt
Some berbere recipes will add salt. Rue (ጤና አዳም - T'ēna Adami) - This flowering herb in the genus Ruta is actually very common in Amharic-language berbere recipes, but tends to be extremely difficult to find in stores. The seeds, flowers, and leaves are variously used in different recipes; Ethiopian coffee preparations often make notable use of it. Rue adds a rather bitter, citrusy, and mildly herbal character to dishes. If you do have access to rue seeds, be aware that a little bit goes a very long way.
I strongly recommend using whole spices wherever and whenever possible. The whole spices are toasted, cooled and ground, yielding maximum flavor. If you already have these spices in ground form and don’t want to purchase the whole spices, you can substitute pre-ground. To make berbere you’ll need a combination of pre-ground spices and whole spices that you’ll toast and grind.
First, we’re going to toast the whole spices and red chilies. This releases their natural oils, flavor, and aroma. In a heavy skillet over high heat, toast the whole spices (seeds) and chilies, shaking the pan regularly to prevent scorching, until very fragrant, about 3 minutes. Transfer to a bowl and let cool completely. Grind the cooled spices in a spice or coffee grinder. Add all remaining ground spices and salt and grind everything together.
Read also: Authentic Ethiopian Cuisine
You have two easy ways of doing it:
- Combine preground spices and store them in an airtight container.
- Toast whole spices and grind them into a fine powder.
Now, unless you have a Middle Eastern or Indian grocery store near you, some spices may be hard to find. So my berbere spice version includes spices that are reasonably easy to get.
Here's a sample recipe for homemade berbere spice blend:
| Spice | Amount |
|---|---|
| Smoked Paprika | 2 tablespoons |
| Paprika | 2 tablespoons |
| Ground Ginger | 1 tablespoon |
| Granulated Garlic | 1 tablespoon |
| Dried Basil | 1 tablespoon |
| White Pepper | 1 teaspoon |
| Cinnamon | 1 teaspoon |
| Nutmeg | 1 teaspoon |
| Fenugreek Seeds | 2 teaspoons |
| Cumin | 2 teaspoons |
| Cardamom | 1 teaspoon |
| Dried Red Chilis | 5-7, depending on heat preference |
| Cayenne | 1 tablespoon (adjust to taste) |
How to Use Berbere Spice Blend
Once you've made berbere, there are a number of ways you can use it. Berbere is really king of all spices. It's great addition with many, many meals. It can be used as a rub, added to a marinade, combined with other ingredients.
It’s fantastic as a rub for meat, poultry and fish, a seasoning for stews, soups, grains and vegetables. Berbere makes a wonderful all-purpose seasoning. Just a teaspoon adds depth of flavor to sauces, soups, grains, vegetables, stews, and protein. That makes it a spice blend you need in your spice repertoire. I have done my fair share of experimenting with this spice blend lately and am putting it on EVERYYYYTHING. Just this morning, I put some in my eggs, and, oh boy!!!
Read also: A Taste of Ethiopia in South Carolina
Here are some specific ways to use berbere:
- Stews and Curries: It’s most famously used in Ethiopian Doro Wat and Sega Wat.
- Lentils and Beans: Whether lentil or bean soups or salads, berbere really brings legumes to life.
- Meat Rub or Marinade: Use it as a dry rub on meats, seafood or poultry before grilling, or combine it with some oil or yogurt to rub onto the meat before cooking.
- Compound Butter: Like Ethiopia’s famous Niter Kibbeh, Berbere can be added to melted butter and poured into a mold to make a spicy and flavorful compound butter that’s delicious on steaks, poultry, seafood, and vegetables.
The first and most obvious are Ethiopian dishes. Doro wat (or doro wot) is an excellent Ethiopian stew, as is lentil stew. And while yataklete kilkil doesn’t call for it, it certainly won’t hurt to toss some in.
Now that you have a berbere spice recipe, why not try an authentic Ethiopian meal for a delicious sensory trip to Africa? Before you say that’s not how my grandmother made it, please let me say that everyone’s Grandma had her own recipe.
I recommend people try it. If you can make it yourself and enjoy the complex flavor berbere will add to your cooking.
Store the Berbere in an airtight jar in a dark, cool place until ready to use. This will keep for several months for maximum flavor use it within 3 months.
