Berbere (Ethiopian Spice Blend)
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Central to Ethiopian cuisine is Berbere, a fiery hot and fragrant spice blend bursting with flavor. Now you can make your own right at home with my authentic berbere recipe that will bring life, flavor, and some serious kick to your food!
What is Berbere?
Berbere is a bold and fragrant spice blend known for its deep red color and complex flavor and is an integral ingredient in Ethiopian cuisine, most notably Doro Wat, the famous spicy chicken stew. It’s also known for its potent heat and 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. It’s fantastic as a rub for meat, poultry and fish, a seasoning for stews, soups, grains and vegetables (see below for recommendations). Berbere makes a wonderful all-purpose seasoning.
Berbere Ingredients
Berbere is made up of several spices and I strongly recommend using whole spices wherever and whenever possible. The whole spices are toasted, cooled and ground, yielding maximum flavor. If you already have these spices in ground form and don’t want to purchase the whole spices, you can substitute pre-ground. To make berbere you’ll need a combination of pre-ground spices and whole spices that you’ll toast and grind.
For the whole spices you will need:
- Coriander Seeds
- Cumin Seeds
- Green Cardamom Seeds
- Dried Red Chili Peppers
- Whole Allspice Berries
- Whole Cloves
- Fenugreek Seeds
- Black Peppercorns
For the ground spices you will need:
- Sweet Paprika
- Ground Cinnamon
- Ground Ginger
- Ground Turmeric
- Ground Nutmeg
- Kosher Salt
Berbere Recipe
Let’s get started!
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 the membranes and 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 to a powder.
Transfer the blend to a jar with a lid.
Store the Berbere in an airtight jar in a dark, cool place until ready to use. This will keep for several months for maximum flavor use it within 3 months.
How to Use It
Berbere is a flavorful and fragrant spice blend that can be used in a variety of dishes. Remember, this seasoning blend is very potent and a little goes along way, so start with less and add as desired. Here are just a few ways you can use it:
- Stews and Curries: It’s most famously used in Ethiopian Doro Wat and Sega Wat. It can be used in a variety of stews to give them a flavor boost and some spicy kick.
- Lentils and Beans: Whether lentil or bean soups or salads, berbere really brings legumes to life. It’s classically used in Ethiopia’s famous lentil dish, Misir Wat.
- Vegetables: Just a pinch of it over roasted, grilled or steamed vegetables adds flavor and color.
- Grains: Stir into rice, quinoa or couscous to infuse them with flavor.
- Meat Rub or Marinade: Use it as a dry rub on meats, seafood or poultry before grilling, or combine it with some oil or yogurt to rub onto the meat before cooking.
- Scrambled Eggs and Avocado Toast: It adds the perfect kick and flavor.
- Compound Butter: Like Ethiopia’s famous Niter Kibbeh, Berbere can be added to melted butter and poured into a mold to make a spicy and flavorful compound butter that’s delicious on steaks, poultry, seafood, and vegetables.
For more delicious seasoning blends from around the world to try my:
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Berbere (Ethiopian Spice Blend)
Equipment
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 turmeric
- 1 teaspoon kosher or sea salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
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
Nutrition
Originally published on The Daring Gourmet August 26, 2013
Hi, I’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!
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?
There isn’t a good substitute, I would simply omit it. It will still be fantastic without it.
That’s what the internet is for! Try spice house or Penney’s.
Oops. That should be Penzey’s.
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!
Try a health food shop like Holland and Barrett it’s also called Methi if that helps and you can get it on line on amazon
I think fenugreek is one of the things in this blend that really gives uniqueness to the flavor. It’s probably the only one I don’t really “know” what it tastes like.
Can I use regular lentils instead of red? I can’t seem to find the red lentils in my area. Thanks!
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.
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?
Hi Cristine, those are potent spices, I wouldn’t add more than 1/4 teaspoon of both of them.
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.
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.
Thanks so much for the information.
Can the Berbere spice be purchased from somewhere instead of me having to make it?
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.
Thanks Kimberly.
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!
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.
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.
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!