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Berbere Spice

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Author: Imma
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Homemade Berbere Spice Seasoning Blend-  Ethiopian Berbere Spice made with cardamom, fenugreek, cumin,  ginger, chills, paprika and  more. A building block in Ethiopian Cooking.

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The word berbere means “hot” in Amharic —a spicy and flavorful spice blend. (Pronounced bari baray), somewhat of an all-purpose spice mix, widely used in Ethiopian dishes. A must have for Ethiopian cooking.

Berbere SPice

Just a teaspoon adds depth and flavor to sauces, soups, grains, vegetables, stews and protein, a spice blend that you need in your spice repertoire. Are you sold yet?

Berbere Spice

I have done my fair share of experimenting with this spice, blend lately and am putting it on EVERYYYYTHINGGG. Why?

It’s a great way to add some gusto to your cooking. Just this morning I put some in my eggs. And oh boy!!!

Making a batch of berbere spice is quite easy to put together. There are two ways of doing it; combine all the ground spice mix and store in an airtight container. Or toast some of the spice grains then blend, using a coffee grinder; this makes the spice blend incredibly aromatic.

Berbere SPice

This is a blend of a Western Version of Berbere’s spice mix that includes spices that are fairly easy to get. (You can get all you need at your neighborhood Indian Market) .The primary ingredient is paprika together other spices like garlic, ginger, fenugreek, cumin, cardamom, black pepper and of course Chili Pepper which gives it a kick.

Berbere SPice

Traditionally, berbere is spicy hot. Personally, I love the heat from the spice blend; I understand that not everyone does. So you may reduce the amount of chili used if you have a delicate palate – cut down the chili pepper and replace with big flavor with just a hum of heat.

Berbere SPice

Now that you have you’re berbere spice blend, now why don’t you try out this Ethiopian meal. It’s a sensory trip to Africa

Enjoy!!!

Berbere Spice
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Berbere Spice

Homemade Berbere Spice Seasoning Blend-  Ethiopian Berbere Spice made with cardamom, fenugreek, cumin,  ginger, chills, paprika and  more. A building block in Ethiopian Cooking.
4.30 from 10 votes
Prep: 15 minutes
Total: 15 minutes
African
Servings 1 cup

Ingredients

  • 3 Tablespoon smoked paprika
  • 2 Tablespoons paprika
  • 1- tablespoon ground ginger spice
  • 1 Tablespoon granulated garlic spice
  • 1 Tablespoon dried basil
  • 1 teaspoon freshly ground white pepper
  • ½ tablespoon cinnamon spice
  • ½ Tablespoon ground nutmeg spice
  • ½ Tablespoon Fenugreek
  • 1 teaspoon Cumin
  • 1 teaspoons cardamon spice
  • 1 Tablespoon or more Hot pepper Chili, cayenne pepper Adjust to suit taste buds

Instructions

  • If using whole grain, lightly toast, on low heat, in a fry pan, for a couple of minutes, before grinding. Cook just until the spices smell nice and toasty. Then grind in a coffee grinder.
  • Combine all the ingredients in a bowl, or Jar and stir so that all the ingredients have been fully combined

Tips & Notes:

  1. Serving size is only an estimate

Nutrition Information:

Calories: 195kcal (10%)| Carbohydrates: 37g (12%)| Protein: 8g (16%)| Fat: 8g (12%)| Saturated Fat: 3g (19%)| Polyunsaturated Fat: 3g| Monounsaturated Fat: 1g| Sodium: 39mg (2%)| Potassium: 1066mg (30%)| Fiber: 19g (79%)| Sugar: 6g (7%)| Vitamin A: 17348IU (347%)| Vitamin C: 4mg (5%)| Calcium: 336mg (34%)| Iron: 16mg (89%)
Author: Imma
Course: Condiment
Cuisine: African
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Berbere Spice -Homemade Ethiopian Seasoning Mix - The secret spice blend to making Ethiopian Meals

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Comments & Reviews

  1. Grace says

    Hi, if not using whole spices, do you still need to toast them or do you just mix everything together? Thanks!

    Reply

  3. Mark says

    I put this one together yesterday and tried it this evening with the lentil stew. Definitely a winner! Gotta try it with some chicken next time!

    Reply

  4. Bryan Wallwork says

    I like the look of this recipe. Do you think it may be made with grains of paradise instead of the cardamom, and grains of selim (Ethiopian pepper) instead of white pepper? I have both!

    Reply

    • ImmaculateBites says

      Hi Bryan!
      I can’t give you a definite on this one. Grains of paradise is a very pungent spice and might be too overwhelming here and I haven’t tried it out . Sorry.

      Reply

  7. Jane Clugston says

    I was very disappointed in this recipe it tasted more like text Mex chili not at all like ethiopian

    Reply

    • Blake says

      It’s difficult to duplicate berbere. There are different types, but the process is lengthy, some of ingredients are sundried after being grinded…also, berbere means pepper, but in Ethiopia/Eritrea – refers to certain chilies or a blend of chilies with spices. Happy eating!

      Reply

  9. Ella says

    What a wonderful discovery. I love, love your recipes. One question please. I cannot find fenugreek. any substitutions or ideas on that ? Much apreciated.

    Reply

    • ImmaculateBites says

      Thanks Girl! Have you tried looking at Indian Markets or any International Markets – that’s where I get mine. If for some reason you can’t find it, just leave it out .

      Reply

      • Shawna says

        Hi what is or do you have recipe for ziggadi
        I may have spelled wrong
        My husband loves it. He gets in WAshington DC but I’ve never had it

      • ImmaculateBites says

        Hi shawna,
        Am sorry but do not know which recipe you are referring to. Can you elaborate more?

      • Michael says

        4 stars
        ”
        “Hi what is or do you have recipe for ziggadi
        I may have spelled wrong”

        Zigni Eritrean dish.

  10. Gladiolus says

    Is the 1 tablespoon ground ginger correct? In most other berbere recipes, I’ve seen that ginger comes to only about 1/10 of the amount of paprika. Also, ahve you ever tried adding ajwain seeds and if so, how much?

    Thanks!

    Reply

  12. Jenny says

    Hello! Amazing blog! Thinking about making doro wot tonight but wondering if you have left out ground green cardamom in your recipe? I see it in the post and pictures, but seems to be missing in your recipe! Thanks 🙂

    Reply

      • Claudette says

        I would love to make this spice, but my son is allergic to paprika. 🙁 Wondering if I can substitute turmeric or some other spice instead? I know it would definitely not be the same as Berbere Spice, but do you think it would work well in recipes calling for Berbere?

      • ImmaculateBites says

        Hi Claudette! It’s best to leave it out ! Tumeric is just not a good fit here , that is if you want that authentic taste .

  13. Ngong louis says

    Hi Immaculate, I am mouth watering whenever I glance through your wonderful delicacy.
    I will like to know what it takes to market and use your spices in Cameroon.
    I will like to market them myself.
    I am a good cook and whenever I come over your blog, i want to cook a dish
    Please get back to me
    Thank you

    Reply