Homemade Berbere Recipe | Ethiopian Spice Blend | Kitchenstagram
Berbere is an essential spice blend that defines the bold, vibrant flavours of Ethiopian and Eritrean cuisine. Deeply aromatic, with a fiery kick, this chili-based mixture is much more than just heat- it’s a symphony of spices like paprika, fenugreek, ginger, cinnamon etc. delivering depth and complexity to any dish it touches.
Perfect for seasoning stews like Doro Wat (Spicy Chicken Stew) or Misir Wat (spiced lentils), berbere adds layers of smoky, warm and subtly sweet notes. It’s also fantastic as a dry rub for meats, elevating grilled or roasted dishes with its rich, earthy essence.
Making berbere at home takes just minutes but opens up a world of flavour. With a homemade blend, you control the heat and balance of spices to suit your [palate, using fresh, accessible ingredients. Keep a jar on hand to liven up everyday vegetables, soups or legumes- just a teaspoon can transform a simple dish into something truly special.
There’s no true substitute for berbere’s unique flavour profile. Its magic lies in the blend itself- a cornerstone of East African cooking that’s both traditional and adaptable. Whether you’re exploring Ethiopian cuisine or just want to spice up your meals. Berbere is the key to unforgettable flavour.
What is Berbere?
Berbere (pronounced ber-ber-ay) is a vibrant, fiery and aromatic spice blend that forms the heart and soul of Ethiopian and Eritrean cuisine. More than just a seasonings, berbere is a cultural staple- a complex and bold mix that brings depth, colour and heat to a wide range of dishes, from hearty stews to grilled meats and vegetables.
At its core, berbere is a chili-forward spice mix, but its complexity comes from the careful layering of both familiar and unique ingredients. Typically it includes a base of ground chili peppers, blended with a medley of warm spices such as coriander, cumin, cinnamon, cardamom, fenugreek, cloves and allspice. Additional flavours like ginger, garlic, onion powder and sometimes paprika and cayenne contribute to its rich, multifaceted profile. In Ethiopia, regional and personal variations abound- some blends incorporate rare spices like korarima (Ethiopian cardamom), ajwain, Besobela (sun dried flower buds & leaves of the wildly grown Ethiopian holy basil, each adding a distinct nuance.
Berbere is more than just a finishing touch- it’s often used in generous amounts, unlike many Western spice mixes. It’s a key component in iconic dishes such as Doro Wat, a slow-cooked chicken stew, where its heat and complexity infuse the dish with unmistakable character. It also shines as a dry rub for meats, a flavour base for lentils and vegetable stews or even as a bold addition to soups and grains.
The blend is traditionally made by toasting whole spices before grinding them, which intensifies their aroma and flavour. While store-bought versions are widely available, making berbere at home allows for personalization and a fresher, more aromatic result.
Why you’ll love this recipe:
You’ll fall in love with this berbere spice blend for so many reasons.
It’s quick to make-just a few minutes to toast the spices and a quick blend, and you’re done.
The aroma alone is enough to win you over. With layers of warm, earthy and slightly smoky fragrance, this blend adds depth and complexity to any dish. It’s the heat of many Ethiopian recipes and instantly transforms simple ingredients into something special.
Berbere is naturally vegan, made entirely from spices and dried herbs- no need for substitution or adjustments. It’s also extremely adaptable. While it’s a must for Ethiopian cuisine, its bold flavour makes it perfect for everything from lentil stews and roasted veggies to spicing up your favorite chili or marinade.
Made with a powerful mix of whole spices like coriander, cardamom,cinnamon and fenugreek, along with aromatics like ginger and onion, this spice blend brings warmth and heat.
How to use Berbere:
Berbere is a bold, aromatics spice blend that adds warmth and complexity to countless dishes. Known for its depth and heat, it’s best to use sparingly- start small and build up to taste.
In traditional Ethiopian cuisine, berbere is essential in rich, slow-cooked dishes like Doro Wat and Sega Wat, adding intense flavour to meat-based stews. It also pairs beautifully with legumes, particularly in lentil recipes like Misir Wat, where its spicy, earthy profile enhances the natural richness of the dish.
Vegetables benefit from a light sprinkle before roasting or grilling, transforming simple sides into vibrant, flavourful creations. For grains such as rice, quinoa or couscous, a dash of berbere stirred in while cooking can provide an instant flavour upgrade.
When used as a dry rub or mixed into marinades with oil or yogurt, berbere adds a deep, smoky heat to meats, seafood, or poultry. It also makes a surprising but delicious addition to scrambled eggs or avocado toast, bringing a zesty punch to breakfast or brunch.
Storage Tips:
Keep berbere spice in a sealed container, away from light and heat. Store in a cool cupboard or fridge and use within 12moths for optimal flavour.
Ingredients
2 tsp Coriander seeds
1 tsp Cumin seeds
1/2 tsp Ajwain
1/2 tsp Nigella seeds
1/2 tsp Korarima or Green cardamom
1 tsp Black peppercorn
1 inch Cinnamon
1/4 tsp Nutmeg
4 nos. Clove
3-4 nos. Allspice Berries
1/2 tsp Beso bela (Ethiopian Basil)
1 tsp Dried Rosemary
1 tsp Fenugreek seeds
25 gm Dried Red Chilies
2 tbsp Paprika powder
1 tbsp Cayenne pepper powder
1 tsp Ginger powder
1 tsp Garlic powder
1 tsp Onion powder
Preparation
- Step 1: Heat a heavy bottom pan on medium-low flame and add coriander seeds, cumin seeds, ajwain, nigella seeds, green cardamom, black peppercorn, cinnamon, cloves, allspice berries, Beso bela, dried rosemary, fenugreek seeds to the pan.
- Step 2: Dry roast the whole spices on low flame and at this point you should be able to smell the fragrance of the spices. Turn off the flame. Then transfer the spices in a separate bowl so that the spices come to room temperature.
- Step 3: Dry roast the chilies and transfer into a grinder and grind into a fine powder. Transfer the chili powder into a bowl.
- Step 4: Then add paprika powder and cayenne pepper powder into the bowl.
- Step 5: Then add the roasted spice blend in a mixer grinder and grind the spices until you get a fine powder. Transfer the grounded spice powder into the bowl.
- Step 6: Add ginger powder, garlic powder and onion powder in the bowl, mix thoroughly.
- Step 7: Sift the masala with a strainer to catch any hard bits of husks or seeds.
- Step 8: Store the Berbere masala in an air tight container. To preserve the freshness of the masala you can store in the refrigerator.
Pro tips:
Always use the finest quality and organic spices when making Berbere Masala blend for best result.
Always use heavy bottom pan like tawa, frying pan, wok etc. so that the spice doesn’t burn.
For maintaining freshness of the masala storing in refrigerator is always better.
You can double or triple the recipe for larger batch of Berbere Masala.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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