Berbere is a spice blend found in Ethiopian and Eritrean cuisine. It's production used to be highly ritualised in Ethiopia, where the process could take a number of days. The main reason it took so long was the drying of the chillies, out in the sun. Once fully dried they would be ground in a pestle and mortar along with the other ingredients. As with many spice blends those ingredients may vary from village to village and throughout the region, here we have used the most commonly found ingredients from a number of recipes.
Berbere is an incredibly hot spice mix, you could be forgiven for thinking that it is more of a curry powder, given the chilli content. So you might find that either a little goes a long way or that you have a new favourite curry powder if you err on the hotter side of things.
Generally it is used as a dry rub for meats, seasoning for stews or pulse and grain dishes and sometimes simply as a condiment. The famous Ethiopian dish Doro Wat relies on berbere to give it the fire you will know if you've ever eaten an authentic version.
Ingredients: Chilli powder, paprika, coriander, ginger, green cardomom, fenugreek seeds, nutmeg, allspice, cloves
Gluten Free, Vegan
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