Berbere
በርበሬAlso known as Ethiopian spice blend · Both
Berbere is the foundation the whole cuisine is built on, a blend of chili and warm spices that goes into doro wat, key wat, misir, shiro, and more. It should be warmly, aromatically spicy, not punishing; the truly fiery blend is mitmita. Making it from scratch, toasting whole spices and grinding them fresh, is the single biggest upgrade you can give your cooking.
Method
- 1
Warm a dry skillet over medium heat. Toast the dried chilies for 30 to 45 seconds, pressing them, just until they smell fragrant and turn pliable. Do not let them darken. Remove and set aside.
- 2
In the same dry skillet, toast all the whole spices together, shaking the pan constantly, for 2 to 3 minutes until they smell rich and fragrant. Watch closely, because they go from toasted to burnt in seconds.
- 3
Let everything cool completely. Spices ground while still warm can clump and taste harsh.
- 4
Grind the toasted chilies and whole spices to a fine powder in a spice grinder, working in batches. Sift out any coarse husks and grind them again or discard them.
- 5
Tip the ground mixture into a bowl and stir in the paprika, cayenne, ginger, garlic powder, onion powder, turmeric, cinnamon, nutmeg, and the salt if using. Whisk until even.
- 6
Store in an airtight jar away from light and heat. It is at its best for about 3 months and still good for around 6.
Cook's notes
- Control the heat with your chilies. A base of mild Kashmiri or New Mexico chili plus good paprika gives deep color and flavor, then add cayenne a little at a time for as much fire as you want.
- Do not skip the fenugreek. Its gentle maple-bitter note is part of what makes berbere taste like berbere.
- Toasting whole spices and grinding them beats pre-ground every time. Ground spices scorch almost instantly, so add them after the toasting, not during.
Common questions
Is berbere supposed to be extremely hot?+
No. It is moderately spicy and aromatic. If you want real fire, that is mitmita, a hotter and simpler chili blend used for kitfo and dipping.
What can I use instead of korarima?+
Green cardamom is the everyday one-to-one stand-in. Avoid the smoky Indian black cardamom, which tastes wrong here.
How long does it keep?+
Airtight, cool, and dark, it is at its peak for about 3 months and usable for around 6. Refrigerate or freeze it to stretch that further.
More spices & basics
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