Complex Ethiopian spice blend with chili, fenugreek, coriander, and over a dozen aromatics.
Where it comes from
Berbere is a cornerstone of Ethiopian cuisine, often used in stews and spice mixes. Its roots trace back to ancient trade routes, where a multitude of spices converged to create this iconic blend.
In the kitchen
Berbere is used to season meats and vegetables, providing a spicy and aromatic base that transforms simple dishes into complex, flavorful experiences.
Across cuisines
Berbere is the foundational Ethiopian spice blend — chili, fenugreek, ginger, cardamom, coriander, ajwain, nigella, and a dozen more spices toasted and ground into a deep red-orange powder. Worked into doro wat (the chicken stew that defines Ethiopian celebration cooking) along with niter kibbeh and onion. The blend can take days to prepare at home; the proportions are family-secret level.
Berbere spice mix — the foundational Eritrean and Ethiopian chili-spice blend. Dried chilies + garlic + ginger + fenugreek + cardamom + cinnamon + cloves + coriander + cumin — the universal Habesha flavor.
Nutrition (per 100g)
AI-estimated; model and run unavailable.
Pairs well with
