Berbere Spice - Ethiopian - Salt Free - For Wats, Lentils
Regular price
$7.00
Berbere spice, the most famous blend of Ethiopian cuisine, shines in stews, on meats, lentils and poultry. Also try as a rub on roast chicken, roast vegetables or stir into oil for bread dip. Get cooking with our recipes below: berbere recipes
Sweet paprika, Bird's eye chiles, cayenne pepper, coriander, ginger, green cardamom, fenugreek, allspice, nutmeg, cloves, star anise
What Is Berbere Spice?
Taste: Spicy, sweet Uses: Wots (stews), dry rubs, lentil soups, roasted vegetables, dips A deeply flavorful combination of spicy and sweet, berbere spice is the Ethiopian equivalent of Indian spiced garam masala. Berbere spice recipes vary regionally, but usually has some combination of dried red chiles, black peppercorns, fenugreek, ginger, green cardamom, coriander, cinnamon, allspice and cloves.
Berbere Recipes & How to Use
Just a pinch of berbere will add depth and spicy flavor to stews, soups, vegetables and meat rubs. Berbere may be used dry as a rub or mixed with oil to form a paste. Use it to add flavor to Ethiopian slow-cooked wats (stews) with lentils, beans, or meat or add to lentil soup, roasted veggies or stir-fries. You can also sneak some into burgers or meatballs. Marcus Samuelsson, the famous Ethiopian chef, loves using berbere spice as a dip with olive oil, lemon juice, vinegar, berbere, and chopped olives.
The most common berbere recipes is in Ethiopian wats, or stews, made with meat or lentils and rich in spiced butter, onion and berbere. Use berbere spice as a rub with oil on chicken or beef, stir into lentils, or make your own niter kibbeh - an Ethiopian berbere spiced butter.