Berbere

በርበሬ / berbere

Flavor and role

Ethiopia's signature spice blend of dried red chilies with fenugreek, coriander seeds, cardamom, ginger, cloves and more. Hot and deep with a slightly sweet aroma.

Typical dishes and uses

Misir wat (lentil stew), doro wat (chicken stew), tibs. In this book: misir wat.

Substitutes

1 tbsp berbere = 2 tsp paprika + ½ tsp cayenne + a pinch each of ginger, coriander seeds, cardamom, cinnamon and fenugreek.

Storage

In an airtight container in a cool, dark place. Blends are best used within 6 months; home-toasted and ground blends are most fragrant for 1-2 months.

Main countries

Ethiopia · ER

Used in this book

Misir Wat (Ethiopian Red Lentil Stew)Doro WatDoro Wat with Homemade Niter Kibbeh and Honey-Wine FinishDoro Wat Ramen with Berbere Chicken and AjitamaDoro Wat Egg Muffins with Berbere Onion JamMisir Wat with Homemade Niter KibbehBerbere Lentil Ragù RigatoniMisir Wat Lentil Toast with Jammy Egg

Updated 2026-10-10