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.
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 with 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.
Moe Rubenzahl says
That’s what the internet is for! Try spice house or Penney’s.
Moe Rubenzahl says
Oops. That should be Penzey’s.
Joe says
I’m in Canada. The best place to get these spices for me, outside of specialized shops which we don’t have in Newfoundland, is the Bulk Barn, which carries fenugreek. Who would have thought? And they carry teff flour!
Jojo says
I bought that on Walmart website
Christine says
What is the 7th ingredient? 4 cloves of what?
Kimberly @ The Daring Gourmet says
Hi Christine, it’s referring to the spice “cloves”.
Leah says
I have ground kashmiri chili pepper. Can I substitute that for the dried chilies? If so, how much would I need to use? Thank you!
Kimberly @ The Daring Gourmet says
Hi Leah, volume-wise you’ll probably need about 2 teaspoons.
Lisa says
My close.friends are ethiopian. I was told that it is black cardamon that is the authentic one. Green and black have a different taste than each other.
Daniela says
Thanks so much for all the great recipes! How much ground allspice should I use if I don’t have whole allspice?
Kimberly @ The Daring Gourmet says
Hi Daniela, that will be about 1/4 teaspoon of ground allspice.
Selam says
I really like your mix . I am from Ethiopia also I have Berber spices business can I send you some sample you can try it.