Keep a jar of this smoky, spicy, highly aromatic berbere on hand to make tasty Ethiopian recipes like Doro Wat and Misir Wat. This spice blend takes just 10 minutes to make but has the mojo to magically transform vegetables and lentils into utter deliciousness.
I recently set out to perfect shiro wot, a chickpea stew that is one of my favorite Ethiopian dishes and perhaps one of the easiest Ethiopian recipes ever. To make the perfect shiro wot, or other yummy Ethiopian dishes like vegan doro wot, tikil gomen and this Ethiopian lentil stew, you need two flavor building blocks of Ethiopian cuisine: berbere and niter kibbeh.
Today I have the berbere recipe for you. It takes just 10 minutes or so to pull this spice blend together and it smells so good, you might want to eat it out of the jar😉.
What is berbere?
Berbere (pronounced ber-ber-ay) is a traditional Ethiopian blend of spices used to season vegetable, meat and lentil dishes. It's the principal spice blend among the many spice blends that are part of Ethiopian cuisine, and it adds a distinctive and highly alluring aroma to anything it's stirred into -- the kind that makes you hungry even if you've just eaten!
Berbere is made by combining toasted whole spices, including coriander seed, cardamom, cloves, cinnamon, fenugreek and allspice, with chile peppers, paprika, ground ginger, garlic and onion powder.
Making this spice blend couldn't be easier and having it on hand opens up a world of delicious gastronomic adventures.
Why you will love this recipe
- Quick and easy. Making a berbere spice recipe couldn't be easier. You need under five minutes to toast the spices and then a few more to blend them up. If you make Indian spice mixes like garam masala you likely have all the ingredients you need on hand.
- Aromatic. This is a highly fragrant spice blend that will work magic into almost any Ethiopian recipe you make.
- Naturally vegan. Berbere is a vegan recipe to begin with because we are working with just spices and herbs. No substitutions needed.
- Versatile. This Ethiopian spice blend is wonderful in Ethiopian dishes, of course, but you can use it to spice up nearly any one of your favorite lentil or bean stews, including chili. Your imagination is the limit.
Ingredients
- Spices: coriander seeds, green cardamom pods (instead of korarima, a local cardamom, that an Ethiopian cook would use)), cloves, cinnamon sticks, fenugreek seeds, black peppercorns, allspice berries, nutmeg, dried red chili peppers (like arbol peppers) and paprika.
- Herbs: ginger powder, garlic powder and onion flakes.
How to make Ethiopian berbere spice blend
1. Place the coriander seeds, green cardamom pods, fenugreek seeds, peppercorns, allspice berries, cloves and cinnamon sticks in a dry skillet or pan.
2. Toast over medium heat until the spices become very fragrant, about 4-5 minutes. Turn off the heat and stir in the red chili peppers and nutmeg.
3. Remove the toasted spices to a bowl to cool. Once cooled, place in a spice grinder or blender bowl.
4. Add onion flakes to the spice grinder or blender. Blend into a fine powder.
5. Remove the ground spices to a bowl. Add paprika, ginger powder and garlic powder.
6. Mix well to blend all the spices. Store in an airtight jar in a cool, dark spot or in the refrigerator.
Recipe FAQ
The taste of berbere is complex: hot, spicy, smoky and slightly citrusy. It's extremely aromatic and will stir that enticing aroma into whatever you add it to.
The peppercorns and red chili peppers add a good bit of spice to berbere but the spice blend itself is not overwhelmingly spicy. When you cook with berbere you can skip adding any more pepper to the recipe you are making if you are sensitive to spice.
Berbere is wonderful in many Ethiopian vegetable side dishes and stews. You can also sprinkle it into soups, use it as a dry rub for tofu or tempeh or as a seasoning for any lentil and bean dish.
Storage instruction
- Store the berbere spice mix in an airtight container in a cool, dark cupboard or in the refrigerator. Use within a year for best flavor.
More international spice blend recipes
Berbere (Ethiopian Spice Blend) Recipe
Equipment
- Spice grinder or blender
Ingredients
- 2 tablespoons coriander seeds
- 1 teaspoon green cardamom pods (about 12 pods)
- ½ teaspoon fenugreek seeds
- 1 teaspoon black peppercorns
- 3 1-inch pieces cinnamon sticks
- 1 teaspoon whole allspice (about 10 berries)
- ½ teaspoon cloves (about 10 cloves)
- 6 arbol chili peppers (or any spicy dry red chili peppers)
- ½ teaspoon ground nutmeg
- ¼ cup onion flakes
- 1 teaspoon ginger powder
- 1 teaspoon garlic powder
- 4 tablespoons paprika
Instructions
- Place the coriander seeds, green cardamom pods, fenugreek seeds, peppercorns, allspice berries, cloves and cinnamon sticks in a dry skillet.
- Toast over medium heat until the spices become very fragrant, about 4-5 minutes. Turn off the heat and stir in the red chili peppers and nutmeg.
- Remove the toasted spices to a bowl to cool. Once cooled, place in a spice grinder or blender bowl.
- Add onion flakes to the spice grinder or blender. Blend into a fine powder.
- Remove the spice blend to a bowl. Add paprika, ginger powder and garlic powder.
- Mix well to blend all the spices. Store in an airtight jar in a cool, dark spot or in the refrigerator.
Recipe notes
- The peppercorns and red chili peppers add a good bit of spice to berbere but the spice blend itself is not overwhelmingly spicy. When you cook with berbere you can skip adding any more pepper to the recipe you are making if you are sensitive to spice.
- Store the berbere in a cool, dark cupboard or in the refrigerator for up to a year.
Lesly
Hi! The ingredients specify ground coriander, but the instructions say seeds. I assume seeds are meant, because you toast then grind them, but is it 2 T of seeds? I love your recipes!
Vaishali
Sorry, my mistake! It is coriander seeds, not ground coriander. Thanks for catching and corrected now.
PamelaB
I’ve never considered making Berbere myself having always purchased from my local coop bulk section. I definitely want to try this recipe.
Years ago after making hummus for the first time, I was so excited that I began to walk food isles pondering what was there that I could blend & create with. Which led me to my spice cabinet considering the different spices/herbs to flavor those creations.
And the fun commenced. 🙂
One was a spread made with chickpeas or lentils & berbere spice blend, +. We use it for dipping, bowls & spreading on sandwiches, etc.
Can’t wait to try this. Thank you.
Vaishali
Yum, I love that idea. Hummus with za'atar is one of my favorite foods and hummus with berbere sounds just as delicious. I love homemade berbere, because store bought simply doesn't have that fresh aroma. It's also so easy to make. I hope you try this recipe!