Home ยป Seasonings ยป Berbere (Ethiopian Spice Blend)

Berbere (Ethiopian Spice Blend)

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Central to Ethiopian cuisine is Berbere – a fiery hot spice blend bursting with flavor!  Now you can make your own right at home with our homemade berbere recipe!

Use this berbere to make the ever popular Ethiopian Doro Wat, Sega Wat and Misir Wat!

berbere recipe african ethiopian authentic traditional spicy spice blend homemade

What is Berbere?

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.

Ethiopian Doro Wat authentic recipe berbere

Which Spices are in Berbere?

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.

berbere recipe african ethiopian authentic traditional spicy spice blend homemade

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)

berbere recipe african ethiopian authentic traditional spicy spice blend homemade

For the powdered spices, you will need (clockwise, starting at top):  Sweet Paprika, Ground Cinnamon, Ground Ginger, Ground Turmeric, Ground Nutmeg, Salt.

berbere recipe african ethiopian authentic traditional spicy spice blend homemade

How to Make Berbere

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.

berbere recipe african ethiopian authentic traditional spicy spice blend homemade

Once cooled, grind the whole spices in a spice or coffee grinder.

berbere recipe african ethiopian authentic traditional spicy spice blend homemade

Next, add the powdered spices to the spice/coffee grinder.

berbere recipe african ethiopian authentic traditional spicy spice blend homemade

Grind all the spices to a powder.

Transfer to a jar with an airtight lid.

berbere recipe african ethiopian authentic traditional spicy spice blend homemade

Store the Berbere in an airtight container in a dark place until ready to use.

Enjoy!

berbere recipe african ethiopian authentic traditional spicy spice blend homemade

For more delicious seasoning blends be sure to try our:

berbere recipe best authentic ethiopian spice blend seasoning traditional spicy

Berbere (Ethiopian Spice Blend)

Central to Ethiopian cuisine, berbere is a spice blend that is fiery hot and bursting with flavor!
4.94 from 33 votes
Prep Time 10 minutes
Total Time 10 minutes
Course condiment, Seasoning
Cuisine ethiopian
Servings 18 servings
Calories 11 kcal

Ingredients
  

Instructions
 

  • 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, cool place. Will keep for up to 3 months.

Notes

If you like extreme heat, leave a few of the seeds in. It will still be very spicy even without the seeds.

Nutrition

Serving: 1teaspoonCalories: 11kcalCarbohydrates: 2gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 127mgPotassium: 78mgFiber: 1gSugar: 1gVitamin A: 694IUVitamin C: 18mgCalcium: 8mgIron: 1mg
Keyword Berbere
Tried this recipe?Let us know how it was!

Originally published on The Daring Gourmet August 26, 2013

 

kimberly killebrew the daring gourmet

Hi, Iโ€™m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!

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Recipe Rating




4.94 from 33 votes (20 ratings without comment)

116 Comments

  1. I needed Berbere spice for an Ethiopian curry I was making tonight for dinner. I’m glad I found yours. It was delicious in the curry! Fortunately, I had all the ingredients and had it measured, toasted, ground and mixed fairly quickly. There was enough to make the curry dish a couple more times.
    Thanks for posting the recipe. It really came in handy!

  2. I would omit the salt here because berbere is often used to season legumes like red lentils (misir wot), and salt should only be added to lentils about 3/4 of the way through.
    Also, black cardamom is pretty standard in a berbere, as is an herb or two. I’ve also seen a recipe that calls for ajwain and black nigella; combining that recipe with yours made a really nice spice mix that made great misir wot (even if I made it too hot), so thanks!

  3. It is bizarre that this is listed as a Vegetarian recipe, when it calls for chicken broth. In 40 years of cooking for people who eat Vegetarian, I have never had a single person not also avoid meat-based products like bone broths, or at the very least, acknowledge that this a departure from Vegetarian eating.

    1. Hi Ev, I’m confused because this is a recipe for a dry spice blend. Which recipe are you referring to? Is it the Misir Wat that calls for this berbere blend? If so, you’ll note that in the list of ingredients I list both chicken broth AND vegetable broth, specifically for a vegetarian version.

      1. Some people just look for something to gripe about. Kudos for having the patience to even reply. Looking at pictures and virtue signaling versus actually reading does not warrant the time it takes to respond. And certainly not as kindly as you did.

  4. Hi,

    I read in your “Authentic Niter Kibbeh” post that Berbere traditionally contains Koseret, Besobela and Korerima. I have access to all of these spices – in what proportions should I add these to the Berbere?

    Thanks!

  5. Just wanted to check if whole allspice berries and allspice are the same. I canโ€™t find whole allspice berries where Iโ€™m from.

  6. You’re a darling! Ethiopian cooking has got to be the unsung winner in Africa, and that bebere mixture is part of why it is delicious. I’m the kind who doesn’t like to get the specific spice mixtures for a recipe, since they usually just sit there and clump up (garam marsala is an exception). Using this in a recipe will spice up any night, which I am looking forward to doing down the track.