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.
- 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.
I LOVE berbere. I made some berbere chops in my blog a few months ago. It’s yummy!
Hi, Christie, thanks for visiting! Absolutely, Berbere is a great rub for meats!
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
That’s fantastic, thank you so much, Carole!!
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!!!
Absolutely, Luna! It’s pretty much a general purpose spice blend. Enjoy!
I like it ..thank you for sharing…I will try to do it by myself
Thank you, Borena! Happy spice blend making!
This looks amazing! How is berbere pronounced, by the way?
Thanks, superpadrelife! It’s berberē, with a long “e”.
Thank you! I can’t wait to make this. There’s something so soothing about toasting and grinding spices. Beautiful photos, by the way.
So true, Robbie, nothing beats making your own spice blends from whole spices. The flavor is simply out of this world. Thank you! 🙂
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. 🙂
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!
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.
Hi Sally! No problem whatsoever. It will be about 3/4 teaspoon cardamom seeds. Thanks for asking!
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.
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.
Followed recipe exactly. Did not find spicy?? just pleasantly warm?
The small, dried red chilies are fiery hot, did you use them and include the seeds and membranes?
Made this and it is AWESOME! Lots of flavor, lots of heat, it’s my go to all-purpose seasoning now. Thank you!
Fantastic, Nathan, thanks so much!
Please add Eritrea . It is a small country in EasternAfrica!!
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?
Hi Jo! No, not at all. The hot chilies are in there primarily for the heat, not the flavor.
You’ve made my day. Thankyou ☺
😋😋😋
very good test berbere with chicken
Thank you, amin!
Is there a chilli pepper I can use that has the flavor but not the heat ?
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.