Berbere is a hot spice blend that is an integral ingredient in Ethiopian cuisine. Both full of flavor and heat, this spice is not for the faint of heart – or taste buds. 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. Fantastic as a rub for meat, poultry and fish, a seasoning for stews, soups, grains and vegetables. Berbere is a wonderful all-purpose seasoning.
Berbere is the central ingredient in of the most famous of all African dishes: Ethiopian Doro Wat, a fabulous spicy chicken stew.
Berbere is best made from whole spices which are toasted and ground. This produces maximum flavor. If you already have these spices in ground form, you can certainly use those instead, the blend just won’t be as flavorful.
Several spices are needed. If you don’t already have them and end up purchasing them, the good news is that each one is very versatile and commonly used in a great many different cuisines. In other words, if you like international food, your spices won’t go to waste because you’ll end up using them again and again, whether you’re cooking African, Indian, Middle Eastern, Mexican, Greek, Hungarian, Jamaican, American, and the list goes on and on and on! And as long as you keep your spices stored in airtight glass jars in a dark place, they will keep a long, long time.
This blend is made from a combination of whole spices and spices that are already ground. Some of these can be challenging to find in a local store. I’ve provided links where good quality ones can be easily purchased.
Let’s take a look at each one (I’ve provided links where they can be easily purchased).
For the whole spices you’ll need (Clockwise, starting at top): Coriander Seeds, Cumin Seeds, Green Cardamom Seeds, Dried Red Chili Peppers, Whole Allspice Berries, Whole Cloves, Fenugreek Seeds, Black Peppercorns (center)
For the powdered spices, you will need (clockwise, starting at top): Sweet Paprika, Ground Cinnamon, Ground Ginger, Ground Turmeric, Ground Nutmeg, Salt.
First, we’re going to toast the whole spices and red chilies. This releases their natural oils, flavor and aroma. Heat a skillet over high heat and toast the seeds until very fragrant, about 3 minutes. Shake regularly to prevent scorching. Transfer them to a bowl to cool completely.
Note: If you aren’t afraid of extreme heat, leave a few of the seeds in while de-seeding the chilies.
Once cooled, grind the whole spices in a spice or coffee grinder.
Next, add the powdered spices to the spice/coffee grinder.
Grind all the spices together. Store the Berbere in an airtight container in a dark place until ready to use.
Enjoy!
- 2 teaspoons coriander seeds
- 1 teaspoon cumin seeds
- ½ teaspoon fenugreek seeds
- 1 teaspoon black peppercorns
- 2 whole allspice berries
- Seeds of 4 green cardamom pods
- 4 cloves
- 5 dried red chilies, seeded, broken into small pieces (see Note)
- 3 tablespoons sweet paprika
- 1 teaspoon salt
- ¼ teaspoon nutmeg
- ½ teaspoon ginger
- ¼ teaspoon cinnamon
- 1 teaspoon turmeric
- 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.
- Store in an airtight container in a dark place.
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Christie says
I LOVE berbere. I made some berbere chops in my blog a few months ago. It’s yummy!
The Daring Gourmet says
Hi, Christie, thanks for visiting! Absolutely, Berbere is a great rub for meats!
Carole says
Hi there, just popped over to let you know that your link to Food on Friday: French Food was featured in my Need Some Inspiration? Series on Carole’s Chatter today. Cheers
The Daring Gourmet says
That’s fantastic, thank you so much, Carole!!
Luna says
Will do this recipe . It will be ok to use with tofu or just veggies like potatoes ? I hope so because I’m vegetarian but I love Thiopian foods..yummm!!!
The Daring Gourmet says
Absolutely, Luna! It’s pretty much a general purpose spice blend. Enjoy!
Borena Newe says
I like it ..thank you for sharing…I will try to do it by myself
The Daring Gourmet says
Thank you, Borena! Happy spice blend making!
superpadrelife says
This looks amazing! How is berbere pronounced, by the way?
Kimberly @ The Daring Gourmet says
Thanks, superpadrelife! It’s berberē, with a long “e”.
Robbie says
Thank you! I can’t wait to make this. There’s something so soothing about toasting and grinding spices. Beautiful photos, by the way.
Kimberly @ The Daring Gourmet says
So true, Robbie, nothing beats making your own spice blends from whole spices. The flavor is simply out of this world. Thank you! :)
Robbie says
I found your site today via a Buzzfeed post on Ethiopian cuisine, and after taking a look around a little, I’m obsessed! All your recipes look fabulous, and it looks like we have the same taste in food. Yum yum YUM! Good job, Kimberly! So happy to be a new fan/follower. :)
Kimberly @ The Daring Gourmet says
Thanks, Robbie, it’s nice to meet you :) I develop recipes across the board, but ethnic cuisine is my passion. Looking forward to seeing you around!
Sally says
I can only find cardamom seeds, not the whole pod. How many seeds would you suggest I use? My daughter is half Eritrean and we love the food but no longer live near her relatives who would supply us with injera and other ingredients.
Kimberly @ The Daring Gourmet says
Hi Sally! No problem whatsoever. It will be about 3/4 teaspoon cardamom seeds. Thanks for asking!
Christopher Crouch says
Hi Kimberly! I recently made doro wat (using a recipe similar to yours, though I cooked the onions dry before adding the niter kibbeh). I bought the berbere from a local spice shop, and the berbere wasn’t spicy at all! I tried to adjust using pequin and cayenne powders, but the result was still pretty timid. What kind of red chiles did you use for your recipe? I don’t live near an east african import shop, do you have any suggestions that would be available in the US? I have a large number of Mexican and Asian import shops nearby.
Kimberly @ The Daring Gourmet says
Hi Christopher, I’m not sure what the specific name is, but I just use the standard small dried red chilies you can find in any grocery store that carries dried chilies. For example, WinCo carries them in bulk in the produce section next to the larger dried red chili varieties (ie, ancho chilies). You can also find them in any Mexican grocery store and they usually come in small plastic bags in the spice section. They pack some serious heat and one or two of them go a long way. The ones I use are 2-3 inches long and about 1/4-1/2 inch in width. You’ll have no problem finding them in your local Mexican grocery stores.
Cheryl says
All Asian food stores carry the small thin red chilis. They use them in a lot of their dishes. I hope this helps.
Darlene says
Followed recipe exactly. Did not find spicy?? just pleasantly warm?
Kimberly @ The Daring Gourmet says
The small, dried red chilies are fiery hot, did you use them and include the seeds and membranes?
Nathan says
Made this and it is AWESOME! Lots of flavor, lots of heat, it’s my go to all-purpose seasoning now. Thank you!
Kimberly @ The Daring Gourmet says
Fantastic, Nathan, thanks so much!
Anonymous says
Please add Eritrea . It is a small country in EasternAfrica!!
Jo says
My husband and I do not like or enjoy the heat from chilli’s so I would omit them. Would the flavour be severely compromised?
Kimberly @ The Daring Gourmet says
Hi Jo! No, not at all. The hot chilies are in there primarily for the heat, not the flavor.
Jo says
You’ve made my day. Thankyou ☺
Anonymous says
😋😋😋
amin says
very good test berbere with chicken
Kimberly @ The Daring Gourmet says
Thank you, amin!
Donna Kasulis says
Is there a chilli pepper I can use that has the flavor but not the heat ?
Kimberly @ The Daring Gourmet says
Not really, Donna, and the chilies in this are mostly for the heat too, they don’t really contribute a whole lot of flavor. If you don’t want the heat just omit the chilies and the blend will still taste amazing.
Mike D. says
Guajillo or ancho is pretty mild.
Mats says
I did this according to the recipe, but used only two chilis instead of five and it turned out great. I did this on purpose to keep the heat down so I can use the same berbere even when cooking for people not as keen on spiciness as I am. If I want it spicier, I’ll just add some extra chilis when I cook for only me. Great recipe that I will do again!
Kimberly @ The Daring Gourmet says
Fantastic, Mats, I’m so glad you enjoyed it, thank you!
Ana says
Love this recipe! I followed this step by step and it was very authentic. Holds well to store for a few weeks as well!
Kimberly @ The Daring Gourmet says
Thanks so much, Ana!
rivet gardener says
Nope, not hot at all, zingey with spice yes. Berbere paste is the Ketchup or salsa of North Africa. This is good stuff including scrambled eggs. Rock On!
Moneeka says
Hi! For the Fenugreek seeds, do they need to be soaked overnight? or just as is? The reason I ask is because of the texture being so hard. Does the taste get altered if I let the seeds soak over night and dry them the next day? Thank you very much in advance.
Kimberly @ The Daring Gourmet says
Hi Moneeka, no, fenugreek seeds aren’t soaked, they’re used as is and they’ll grind up easily with the rest of this blend.
Kathi says
Can the Berbere spice be purchased from somewhere instead of me having to make it?
Kimberly @ The Daring Gourmet says
Hi Kathi, yes it can, here is one example: https://www.amazon.com/gp/product/B00269PJZY?ie=UTF8&camp=1789&creativeASIN=B00269PJZY&linkCode=xm2&tag=thedargou09-20. I will tell you though, absolutely nothing compares to homemade – the flavor is far superior.
Kathi says
Thanks Kimberly.
denise says
I got this from Penzeys Spices, a .25 oz jar for under $4. They use very little salt, like enough to process or something like that. It’s wonderful, the right heat for me, kinda medium hot I guess.
I appreciate this recipe! A little much for me to tackle, but enough information to want to try it!
Kathi says
Thanks so much for the information.
Lallie says
Hi.I am an Indian and my name is Lallie.The spices you use are the very same that we use in our cooking.This is amazing.I m a ex South African and have moved to NZ.I have a friend who is from Ethopia.She gave me some of the spice mix which I will try.
Kimberly @ The Daring Gourmet says
Hi Lallie, yes the spice profile in Ethiopian cooking is very similar to Indian. India and Ethiopia shared ancient trading routes, where Indian spices being brought to Ethiopia, so there was a great deal of Indian influence in Ethiopian cooking.
Cristine says
Thank you so much! I am trying it tonight! If I want to add nigella seeds and ajwain, how much of each should I add for this recipe?
Kimberly @ The Daring Gourmet says
Hi Cristine, those are potent spices, I wouldn’t add more than 1/4 teaspoon of both of them.
Liz says
Can I use regular lentils instead of red? I can’t seem to find the red lentils in my area. Thanks!
Kimberly @ The Daring Gourmet says
Hi Liz, are you referring to the Misir Wat? Regular lentils will have significantly different texture, appearance (obviously) and flavor. You certainly can use them, and they’ll taste good, it just won’t be Misir Wat.
Momma S says
Hi, I’m so excited to get started on this. I can’t find fenugreek in any of our grocery stores (3hrs from Any ethnic grocery store). Is there any comparable alternative? Fennel? Or is that totally the wrong flavour?
Kimberly @ The Daring Gourmet says
There isn’t a good substitute, I would simply omit it. It will still be fantastic without it.