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Home » Food » By Country or Region » Africa » Ethiopia » BEST Authentic Berbere (Ethiopian Spice Blend)

BEST Authentic Berbere (Ethiopian Spice Blend)

August 26, 2013 by Kimberly @ The Daring Gourmet · 110 Comments

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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!

berbere recipe african ethiopian authentic traditional spicy spice blend homemade

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

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

berbere recipe african ethiopian authentic traditional spicy spice blend homemade

Enjoy!

berbere recipe african ethiopian authentic traditional spicy spice blend homemade

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
  • British Mixed Spice
  • Pain d’épices
  • Shichimi Togarashi
  • Taco Seasoning
  • Baharat
  • Panch Phoron

 

Berbere (Ethiopian Spice Blend)

Kimberly Killebrew
Central to Ethiopian cuisine, berbere is a spice blend that is fiery hot and bursting with flavor!
Print Recipe
4.97 from 30 votes
Prep Time 10 minutes mins
Course condiment, Seasoning
Cuisine ethiopian
Servings 18 servings
Calories 11 kcal

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

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

Nutrition

Serving: 1teaspoon | Calories: 11kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 127mg | Potassium: 78mg | Fiber: 1g | Sugar: 1g | Vitamin A: 694IU | Vitamin C: 18mg | Calcium: 8mg | Iron: 1mg
Keyword Berbere
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet

 

 

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110 Comments →

« Chocolate Peanut Butter Banana Bread
Doro Wat (Spicy Ethiopian Chicken Stew) »

110 Responses

  1. Lewis says

    October 6, 2023 at 3:05 am

    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!

    Reply
    • Kimberly Killebrew says

      October 9, 2023 at 7:19 am

      Hi Lewis, that’s terrific. Of those three, it’s besobela that is often included in berbere and I would aim for about 2 teaspoons of dried besobela.

      Reply
  2. Sukriti Sekhri says

    September 28, 2023 at 5:58 am

    Just wanted to check if whole allspice berries and allspice are the same. I can’t find whole allspice berries where I’m from.

    Reply
    • Kimberly Killebrew says

      September 28, 2023 at 8:13 pm

      Hi Sukriti, yes they are the same thing. 2 whole allspice berries is roughly the equivalent of 1/4 teaspoon ground allspice. Happy cooking! :)

      Reply
  3. Mikey says

    September 20, 2023 at 2:26 am

    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.

    Reply
  4. Mark says

    August 14, 2023 at 8:47 am

    Does the authentic Berbere mixture contain the Berbere Pepper?

    Reply
    • Kimberly @ The Daring Gourmet says

      August 15, 2023 at 7:01 pm

      Hi Mark, if you can source dried and ground Berbere peppers where you are (aka mareko fana peppers) then yes, definitely use them.

      Reply
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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

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