Central to Ethiopian cuisine is Berbere – a fiery hot spice blend bursting with flavor!Ā Now you can make your own right at home with our homemade berbere recipe!
Berbere is a hot spice blend that is an integral ingredient in Ethiopian cuisine. Ā Both full of flavor and heat, this spice is not for the faint of heart – or taste buds. Ā Every Ethiopian cook has their own version of this blend. Ā Some versions include lesser known spices like nigella seeds, ajwain, and korarima, a spice that grows wild in Ethiopia. Ā 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. Ā Fantastic as a rub for meat, poultry and fish, a seasoning for stews, soups, grains and vegetables. Ā Berbere is a wonderful all-purpose seasoning.
Berbere is the central ingredient in of the most famous of all African dishes: Ā Ethiopian Doro Wat, a fabulous spicy chicken stew.
Berbere is best made from whole spices which are toasted and ground. Ā This produces maximum flavor. Ā 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. Ā 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. Ā 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! Ā 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. Ā Some of these can be challenging to find in a local store. Ā 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): Ā Coriander Seeds, Cumin Seeds, Ā 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): Ā Sweet Paprika, Ground Cinnamon,Ā Ground Ginger,Ā Ground Turmeric, Ground Nutmeg, Salt.
How to Make Berbere
First, we’re going to toast the whole spices and red chilies. Ā This releases their natural oils, flavor and aroma. Ā Heat a skillet over high heat and toast the seeds until very fragrant, about 3 minutes. Ā Shake regularly to prevent scorching. Ā Transfer them to a bowl to cool completely.
Note: Ā 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. Ā Store the Berbere in an airtight container in a dark place until ready to use.
Enjoy!
For more delicious seasoning blends be sure to try our:
- Greek Seasoning
- Old Bay Seasoning
- Curry Powder
- Creole Seasoning
- Garam Masala
- Chinese Five Spice
- Chili Powder
- BritishĀ Mixed Spice
- Pain dāĆ©pices
- Shichimi Togarashi
- Taco Seasoning
- Baharat
- Panch Phoron
Berbere (Ethiopian Spice Blend)
Ingredients
- 2 teaspoons coriander seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon fenugreek seeds
- 1 teaspoon black peppercorns
- 2 whole allspice berries
- Seeds of 4 green cardamom pods
- 4 cloves
- 5 dried red chilies , seeds and membranes removed and broken into small pieces (see Note)
- 3 tablespoons sweet paprika
- 1 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon cinnamon
- 1 teaspoon turmeric
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 place.
Notes
Nutrition
Diana says
I have been looking around for almost a year and finally found what I want. Thank you so much for sharing the India and Ethiopia originalās.
Kimberly Killebrew says
You’re welcome, Diana, I’m so glad you enjoyed them, thank you! :)
Jesse Bignell says
Thank you! Good recipe, lovely smells. I tripled the recipe for sufficient quantity. Not a bad idea to mention to the household before hand that you’ll be toasting chilis. Lol.
Thanks again.
Rosemary Heptig says
I have nigella and ajwain seeds in my cabinet. Should I toast those as well if I try adding them to the mix?
Kimberly @ The Daring Gourmet says
Hi Rosemary, yes, I’d give those a quick toasting as well.
Tim from Winnipeg says
Awesome site. I love Ethiopian food, which I was introduced to when I lived in Toronto. Fortunately Winnipeg has an Ethiopian community as well, and I know I can purchase authentic berbere and injera. I havenāt been able to cook much for friends and family lately because of the pande. But once it passes, there will be an Ethiopian feast of epic proportions, using your recipes. Iāll let you know how that goes. Love your Indian recipes as well (quite possibly my favourite cuisine). Will definitely be trying them out. Cheers.
Kimberly @ The Daring Gourmet says
Thank you so much, Tim, I really appreciate the compliment!
Fassil says
Hello Kimberly,
I must say, I was really intrigued by your take on this nationally loved spice. Especially when some one like me who has lived his whole life in Ethiopia and has had the privilege and pleasure of enjoying such an amazing experience, it was heart warming, to say the least. Although I loved reading your understanding of it, and seeing all the responses you got from all your readers, I feel that I must inform you that some of the switches you made tend to give you the spice we call ‘MITMITA’ not ‘BERBERE’. Please do not take this the wrong way….I only mean to give you the right info seeing as you clearly enjoy what you do. if you would like to know the right ingredients and process to follow to achieve the vibrant aroma, color and heat that ‘BERBERE’ is known for, DM me on…..or email me at…. . I will be more than happy to answer any questions you might have.
P.S. Thankyou for sharing.
Kimberly @ The Daring Gourmet says
Hi Fassil, please feel free to share that info here.
Sav says
Hi Kimberly…
Did you get a DM from Fassil with his
Berbere recipe? I’d love it if you could kindly share it for us to try out.
Thank you.
Kimberly @ The Daring Gourmet says
Hi Sav, no, he never sent it.
Eldwin Cheung says
Berbere vs mitmita
Berbere recipe:
“Hereās Daniel Mesfinās way of making it, from his book Exotic Ethiopian Cooking: 15 pounds of chili peppers, five pounds each of fresh garlic and fresh ginger root, two cups of chopped red onion, a pound of rue seed, a cup of basil, a quarter cup each of cloves, cinnamon and cardamom, a cup of nech azmud (white cumin or bishopās weed, also called ajowan), one and a half cups of salt, and three cups of water. You blend most of the ingredients and let them sit for 12 hours, roast the cinnamon, salt, cardamom and cloves in a skillet, eventually mix them all together, and grind everything into a fine powder.Hereās Daniel Mesfinās way of making it, from his book Exotic Ethiopian Cooking: 15 pounds of chili peppers, five pounds each of fresh garlic and fresh ginger root, two cups of chopped red onion, a pound of rue seed, a cup of basil, a quarter cup each of cloves, cinnamon and cardamom, a cup of nech azmud (white cumin or bishopās weed, also called ajowan), one and a half cups of salt, and three cups of water. You blend most of the ingredients and let them sit for 12 hours, roast the cinnamon, salt, cardamom and cloves in a skillet, eventually mix them all together, and grind everything into a fine powder.”
Mitmita recipe:
Mitmita is a simpler spice to make yourself because it has fewer ingredients ā as few as three, or perhaps as many as six. But of course, the recipe can change from chef to chef and culture to culture in Ethiopia.
For the simplest version of mitmita, just do what Daniel recommends in his cookbook: blend 10 pounds of serrano red peppers, one-quarter cup of cardamom, two tablespoons of cloves and a cup of salt (all dry powders).
Neil says
Fassil — I second that request for your Berbere spice recipe. Do please share it if you can.
Rosemary Heptig says
I would like to know, too! I bought a mix of Berbere seasoning from a tea and spice store and it was lovely. I really want more! The ingredients on the package are all things already in my spice cabinet, even though I might not have whole versions of some of them. I even have the optional nigella and ajwain seeds listed in this post.
Cathy says
Outstanding flavor! All the fresh spices and the variety of spices make for a very complex and satisfying flavor.
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Cathy, thank you!
Jessica says
Iāve only seen one other person ask this, but I was also wondering what the quantities of the spices would be in their ground form. I have all of the spices except cardamom, but theyāve been ground.
Kimberly @ The Daring Gourmet says
Hi Jessica, I haven’t measured the pre-ground spices so at this point my guess would be probably be as good as yours. Perhaps one of our readers has made the conversion and can chime in.
Douglas says
8 tsp pure chili powder
5 tsp sweet paprika
1 Tbsp salt
1 tsp ground coriander
1/2 tsp ground ginger
3/8 tsp ground cardamom
3/8 tsp ground fenugreek
1/4 tsp nutmeg
1/4 tsp ground allspice
1/8 tsp ground cloves
Dinny says
I have all these spices in ground form. Could you give the quantities for the wholee spices in teaspoons (ground)?
Alofa Vili says
Would it change the flavor drastically if I omitted the dried red chilies? I am very sensitive to spicy chili. Sweet paprika I can deal with.
Kimberly @ The Daring Gourmet says
Hi Alofa, no it won’t drastically change the flavor. The red chilies are primarily for heat so feel free to omit them.
cynthia miller says
lovely recipe i’m so excited to try this out *** as for the Indian Lady ** ethiopia and India have a history of trading ** and we shared back and forth spices and deep influences thanks so much
Meital Cohen says
This spice mix is fantastic!!! it is just so spot-on delicious!! I think it is rare to find a recipe that nails a spice mix in such a balanced way! Thank you very much for this!
Kimberly @ The Daring Gourmet says
I’m so happy you enjoyed it, Meital, thank you!
Steve says
I was born in Addis Ababa ( capitol of Ethiopia) and went to high school there. Iāve been looking for a good doro wat recipe for years but you canāt make a good eat without good Berbere and this is the first recipe for Berbere that looks right. I canāt wait to try it!
Kimberly @ The Daring Gourmet says
I agree, Steve! I hope you enjoy the berbere and in case you’re interested here is our recipe for a very traditional doro wat also: https://www.daringgourmet.com/doro-wat-spicy-ethiopian-chicken-stew/