berbere

Berbere is a dry spice blend used primarily in Ethiopian and Eritrean cuisine, where it forms the flavor backbone of many stews, meats, and vegetable dishes. The name derives from Amharic berbere, meaning hot or pepper, and reflects the blend’s characteristic heat. The exact composition varies by region and household, so there is no single standardized recipe.

Typical ingredients commonly appear in varying combinations. A base of ground dried chili peppers provides heat, often complemented by spices such as cumin, coriander, fenugreek, and allspice. Warm aromatics like cinnamon, cloves, cardamom, and sometimes black pepper or paprika are also common. Garlic and ginger are frequently included, and some blends may feature turmeric, nigella, or sesame seeds. The proportions and optional elements give each preparation a distinctive profile.

Uses and preparation vary. Berbere is a central ingredient in many Ethiopian and Eritrean dishes, used to season wats (stews), lentils, chickpeas, vegetables, and grilled or fried meats. It may be added at the start of cooking to build depth or used as a finishing rub. Commercially produced berbere is available as a dry powder; traditional or home-made versions are often toasted briefly to release aromas before grinding. For storage, a tightly sealed container kept in a cool, dark place preserves potency for several months.