In Ethiopia, spices are not just ingredients; they are the heart of the meal. The preparation often begins long before cooking, at community mills known as wefcho bete. Neighbors bring sacks of whole spices and chilies to these mills, where massive machines grind them into fine powders, creating signature blends that fill the air with vibrant aromas.
This visceral experience is the foundation of Ethiopia’s myriad savory stews-hearty mixtures of tender meat, simmering pots of sautéed vegetables, and bubbling cauldrons of velvety lentils. Dishes like kitfo, tibs, and doro wat showcase the depth and complexity that spices bring to Ethiopian food.
Spices are used generously, often by the cupful, acting as both flavor enhancers and sauce thickeners. The resulting sauces are perfect for soaking up with spongy, sour injera flatbread, which is traditionally torn and eaten by hand.
Let's explore the spices that give Ethiopian food its distinct flavor.
Berbere powder | Ethiopian spice blend
Signature Ethiopian Spice Blends
Berbere
Berbere is a spice blend named after the glossy, chocolate-brown chilies native to Ethiopia. No Ethiopian kitchen is complete without its own version, which can differ widely from house to house. All blends feature the subtle smokiness and moderate heat of berbere peppers, and the remaining spices typically include cardamom, garlic, ginger, fenugreek, cinnamon, nutmeg, clove and others.
Read also: Ethiopian Cuisine: Philadelphia Guide
The best berberes are made from spices that have been sun-dried or toasted-which coaxes out more flavor-and then milled. If you want to make your own berbere, try experimenting with different combinations and proportions to find your perfect blend.
Berbere, literally meaning ‘hot’ in Amharic, is used in everything. It is made with variations of fenugreek, coriander, cardamom, cumin, chillies, allspice, cloves, pepper, paprika, ginger, garlic, turmeric, nutmeg, cinnamon, mustard seed, black cumin, carom, rue seeds, ethiopian basil (besobela), salt. Wine can be added to make it into a delicious marinade.
Berbere, a staple in Ethiopian cuisine.
Mitmita
Another common spice blend is mitmita, a fiery finishing spice that gets its vibrant color and slow-building heat from bird’s eye chilies. Mitmita also stars ajwain, the earthy, herbal cousin of caraway; koseret, a verbena that tastes a bit like sage; and salt to amplify the mix’s complexity and nuance.
Try this bold blend as a dry rub for a protein (we love it with beef or a mild fish, like cod, when steamed), tossed with roasted vegetables, or sprinkled on avocado toast or popcorn.
Read also: Authentic Ethiopian Cuisine
Mitmita is a spicier (hot!) spice mix commonly used particularly with beef dishes. It’s main ingredient (by far) is chilies, and then cardamom, cloves salt, all toasted and ground into a powder.
Ethiopian Spice Soloists
A few single spices typify classic Ethiopian cuisine on their own:
- Korerima (Ethiopian black cardamom): Ethiopian black cardamom gets its earthy, smoky aroma from being dried near an open flame. More savory and floral than green cardamom, this hard-to-find varietal adds depth to sweet dishes-try it in your spice mix for gingerbread-or to savory braises. Korerima is often referred to as cardamom in recipes but is actually different, it is much larger and should be used if possible.
- Timiz (Ethiopian long pepper): We use timiz, or Ethiopian long pepper, almost anywhere we would use standard black pepper-this aromatic seasoning is a less prickly option, bringing a mild smokiness and allspice-like fruitiness to sweet and savory dishes. The pepper berry grows wild in Ethiopian forests, and, like korerima, is dried by an open flame. Timiz is at home in rubs for roasted meats or steeped into a stock or a hearty stew.
- Besobila (holy basil): Holy basil has a lemony base, grassier and brighter than the sweeter Genovese basil you find in the supermarket. Beso bela is also known as sacred basil. It refers to the dried leaves not the seeds.
Ethiopia’s spices have a sort of mysterious nature about them, as they are not commonly found around the globe. The various spices, herbs and roots Ethiopians use are mostly endemic to Ethiopia and it appears as if only the Ethiopians themselves possess the key that unlocks its many benefits. This has helped them market their spices on the international market as the West has become very interested in healthy foods and spices.
Other Commonly Used Spices
Here is a list of other spices commonly used in Ethiopian cooking:
- Garlic
- Ginger
- Turmeric
- Fenugreek
- Black peppercorns
- Nutmeg
- Cinnamon
- Ajwain (carom)
- Cloves
- Dried chilli
- Paprika
Where to Find Ethiopian Spices
Few supermarkets carry korerima, timiz or besobila, but you can order them at specialty stores or online. Workinesh Spice Blends, in St. Paul, Minn., are good places to find Ethiopian spices.
Read also: A Taste of Ethiopia in South Carolina
Cooking with Ethiopian Spices
To see some of these spices in action, you can find classes and recipes online.
Additional Ethiopian Flavors
For even more African flavor in your pantry, explore simmer sauces and spices from other regions, such as West African Yassa and Tamarind Sauce, or coconut garlic sauce and Mekko Dry Rub.
Consider trying your hand at preparing injera, an East African spongy flatbread, at home with teff, the nutty East African ancient grain used for the dough.
Spices are so integral to Ethiopian cuisine and culture that scholars around the world study their history, cultivation and use.
Here is a table summarizing the key spices and blends discussed:
| Spice/Blend | Description | Common Uses |
|---|---|---|
| Berbere | A complex blend of chilies, garlic, ginger, and various spices. | Wots (stews), marinades, and as a general seasoning. |
| Mitmita | A fiery blend of bird’s eye chilies, ajwain, koseret, and salt. | Dry rub for meats, roasted vegetables, and as a finishing spice. |
| Korerima (Ethiopian Black Cardamom) | Earthy, smoky cardamom dried near an open flame. | Sweet dishes, savory braises, and spice mixes. |
| Timiz (Ethiopian Long Pepper) | Aromatic pepper with mild smokiness and allspice-like fruitiness. | Rubs for roasted meats and hearty stews. |
| Besobila (Holy Basil) | Lemony, grassy basil. | Various dishes for a bright, herbaceous flavor. |
A variety of Ethiopian spices.
