Also Known As: Berber Spice
Origin: Africa (Ethiopia)
Ingredients: Paprika, Red Pepper, Salt, Ginger, Onion, Garlic, Cardamom, Coriander, Nutmeg, Fenugreek, Cinnamon, Allspice and Cloves.
Taste and Aroma: Spicy, full flavored, unique and authentic Ethiopian flavor.
Uses: Meat, stews, chicken, lamb, roasting and grilling.
Substitutes: Harissa Seasoning, Chermoula Spice, or Dukkah Spice.
Fun Fact: Berbere Spice is responsible for authentic Ethiopian dishes’ rich red color.
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.