Summary

Berbere is a traditional blend hailing from Ethiopia and Eritrea, known for its robust and complex flavor profile. The blend's heat comes from ginger and chiles, while aromatics like cardamom, cinnamon, and nutmeg add a layer of depth and sweetness.

History

This spice blend is a cornerstone in Ethiopian traditional cooking, particularly in the preparation of various lentil stews known as "wats". The blend's creation is a testament to the rich spice trade history in the Horn of Africa, where these spices were once as valuable as gold. Each family might have their own version, passing down their unique mix from generation to generation, making it a personal yet shared cultural heritage. In some regions, the blend might lean more heavily on aromatics, while in others, the heat takes the forefront.

Why We Love It

Berbere's fiery complexity combined with its balance of heat and aromatic sweetness makes it perfect for seasoning meats like chicken and lamb, and it's absolutely magical in tomato-based dishes. Whether we're whipping up a quick stew or using it as a rub for grilling, Berbere adds a burst of flavor that is both profound and delightfully unexpected.

The More You Know

In Ethiopian cuisine, berbere is mixed with water, honey wine, or oil to create awaze, a spicy, flavorful paste. This versatile condiment is used as a dipping sauce, marinade, or to add an extra kick to traditional dishes like injera and grilled meats.