Berbere recipe (Ethiopian spice blend) - Rhubarbarians (2024)

FAQs

How to use berbere spice blend? ›

Use it straight up as a dry rub for baby back ribs, steaks on the grill -- even for oven-roasted chicken. Sauté minced onions and garlic with vegetable oil, stirring in berbere. Thin with more oil or with broth, then use as a marinade. Blend with softened butter then spread over hot-off-the-grill corn on the cob.

Berbere (Amharic: በርበሬ bärbäre, Tigrinya: በርበረ bärbärä) is a spice mixture whose constituent elements usually include chili peppers, coriander, garlic, ginger, Ethiopian holy basil (besobela) seeds, korarima, rue, ajwain or radhuni, nigella, and fenugreek. It is a key ingredient in the cuisines of Ethiopia and Eritrea.

A base seasoning, used in a wide variety of savory and spiced Ethiopian dishes, is a blend of spices known as Berbere. Most Berbere seasoning is made with chile peppers, fenugreek, cinnamon, ginger, cardamom, and coriander.

The backbone of Ethiopian and Eritrean cooking, Berbere is a spice blend that encompasses the beautiful and distinctive flavor of the North African region. Spicy, peppery, and mildly sweet, this bold blend is just what you need to add the perfect complex heat to your favorite dishes.

Use a balanced blend of spices: A good seasoning mix should have a balanced blend of flavors, so be sure to use a combination of spices that complement each other. For example, cumin, coriander, and chili powder work well together in a Mexican-inspired seasoning mix.

Ethiopian Berbere Blend is also great in vegetable dishes, chickpeas and lentils. It simply makes everything taste better. Ingredients: Chili, ginger, cardamom, fenugreek, nutmeg, black pepper, coriander, cinnamon, allspice, adjwain, clove, cassia buds.

Traditional Berbere includes ingredients like chili peppers, garlic, ginger, basil, korarima, rue, ajwain or radhuni, nigella, and fenugreek.

Store berbere in an airtight container in a cool, dry place for up to one year. Like all spices, use within six months for the best flavor. Berbere does not "go bad," but rather loses its flavor over time and will eventually take on a bland, woody flavor.

The spice mix contains ground pepper (white, black, or both), cloves, nutmeg and dried ginger. Some variations of the mix use allspice or cinnamon instead of pepper, or cinnamon instead of ginger.

What is the most popular Ethiopian food? ›

Tibs: Sliced beef or lamb, pan fried in butter, garlic and onion, tibs is one of the most popular dishes among Ethiopians.

Cinnamon is an ancient spice that predates the recorded history of culinary applications of all spices. As such, it has been dubbed the “world's oldest spice”, which may be a warranted title, knowing that because it was found to be included in Egyptian embalming recipes.

Cardamom contains many medicinal properties and provides great taste and fragrance when added to refreshing drinks. Therefore, it is regarded as the "Queen of Spices". Q. Why cardamom is called the 'Queen of Spices'.

What Does It Taste Like? Berbere is a spicy chili blend, but its complex flavor isn't bursting with heat. While not exactly mild, berbere is mellowed by sweet, citrusy flavors. Since it contains multiple ingredients, each with its own complex flavor and fragrance, berbere has no universal flavor profile.

By leaving the sauces to simmer over low heat for a prolonged time, berbere's anti-inflammatory, anti-septic, anti-infection, and antimicrobial and cough suppressant benefits can be attained.

Berbere is an Ethiopian spice mix that mainly consists of chili peppers, giving way to its hot, peppery, tangy flavor. Because the spice level is stronger than garam masala, use 2 teaspoons berbere for every 1 Tablespoon garam masala.

The blend is used in many types of cookery from savoury to sweet, and is used a great deal in breads, cakes and pastries, especially sweet ones. The blend includes cloves, nutmeg, cinnamon and pimiento (allspice) among others. In savoury cooking, mixed spice is an essential ingredient in meat stews throughout Europe.