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Ethiopian Berbere Spice

Berbere is the quintessential spice blend of Ethiopian cuisine, lending a rustic, bold flavor to traditional dishes and grilled meats. We’ve combined a unique blend of herbs and spices, including ajowan seed, fenugreek, cardamom, and cloves, to create our Ethiopian Berbere Spice.

  • Earthy, herbaceous, slightly sweet and spicy flavor

  • Ground to a powdered blend

  • Deep orange color

  • Manitou Trading Company
    Price: $35.88
    $23.92 / Ounce

    This product will be returning soon!

    Suggested uses

  • Add 1/2 teaspoon Berbere per 1 cup of raw rice at the start of cooking for an exotic flavor

  • Sauté with onions in butter or oil to start barley or farro pilafs, meat and vegetable stews

  • Sprinkle on steak, chicken or fatty fish such as salmon before grilling

  • Sprinkle on vegetables such as squash, carrots, parsnips or sweet potatoes before roasting

  • Add a pinch to honey cake, spice cake, fruitcake or gingerbread batter

  • Basic prep

    Ready to use. Add to taste.

    Storage & handling

    Store in a dry, cool place.

    Ingredients

    Spices, paprika, salt, citric acid.

    Berbere is a mix of spices essential to many Ethiopian and Eritrean dishes, including the classic spiced stews, collectively known as "wat."

    Berbere, which means "hot" in Amharic, is characterized first by its fiery heat, from a blend of ground chile peppers and peppercorns. The heat is cut with sweet spices including ginger, cloves, cinnamon, nutmeg and allspice. This multifaceted blend also includes Hungarian paprika, coriander, cumin, fennel, fenugreek, ajowan seed, mace and cardamom. As with many traditional spice blends, Berbere differs from region to region and can be used to season anything from vegetables to meats and stews.

    Classic recipe

    Ethiopian Doro Wat

    Ethipoian doro wat is chicken stew and the primary flavor is berbere. And our Ethiopian Berbere Spice makes this dish incredible. We bring warm, complex spices like cinnamon, allspice, fennel and ginger along with some heat from chiles and exotic cardamom and ajowan.