Berbere Spice

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Cook with Berbere Spice : Stews, Red Meat, Lentils, Beans, Soups 

  • This famous Ethiopian spice blend is fragrant, warm, and nuanced, but it also packs complexity and heat. Try your hand at classic Ethiopian dishes like steak tartare or simply use it in your marinades for a note of something different. With flavours reminiscent of curries, steak rubs, and barbecue, its versatility is surprising!

  • Recipes

    Coming soon


    The possibilities are endless. Sprinkle berbere on raw beef to create Ethiopian steak tartare, use it to marinate meats and vegetables, add it to mince for burgers, or blend it with tomato paste and honey to create a barbecue sauce. You can also mix Berbere with butter to create your own Ethiopian niter kibbeh.

    Pairs deliciously with:

    Steak Tartare, Grilled Meats, Ricotta Toast, Fresh Fruit, Macaroni and Cheese, Beef Stew, Ribs, North African Peanut Soup, Roasted Chickpeas

  • Origin & History

    The most well known Ethiopian spice blend, Berbere is the Ethiopian word for pepper and it's used in traditional cuisine like wat (stew made with slow-cooked meat or vegetables). Equivalent to garam masala in India, Berbere dates back to 5 BC and varies by region, however, it usually contains ground chilies and a combination of spices like cardamom, black pepper, cloves, cumin, and fenugreek.

  • Ingredients

    Chillies, Cumin, Cloves, Fenugreek, Ginger, Nutmeg, Green Cardamom, Black Pepper, Garlic, Sea Salt



    Serving size

    14 x 1/2 Tsp


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