The berbere spice mix is a traditional African recipe that has been used for many years in traditional Ethiopian dishes. Berbere is made from a combination of various chili peppers, garlic, ginger, basil, fenugreek, coriander, onion and other spices.
Berbere is used to flavor cooked foods. The spice is spicy and hot. It can burn your lips and tongue when eaten fresh.
The berbere spice mix can be purchased at most grocery stores or online. It is usually mixed with oil to create a paste that can be used on meats before cooking or during the cooking process. Many people also use it as a condiment or topping on cooked dishes such as lentils or vegetables.
The indigenous spices of Ethiopia have been used for thousands of years, and in the last few decades they have made a comeback in the western world. You can find berbere spice being sold at supermarkets, specialty shops, and Ethiopian restaurants. However, many people are still unfamiliar with berbere spice, what it is, and how to use it.
Ingredients of Berbere Spice
The main ingredient in berbere spice is chili peppers. You can find them dried or fresh. The other ingredients include garlic powder, ginger powder, salt, ground black pepper, cumin powder, cardamom powder, coriander seeds powder and fenugreek seeds powder. All these spices are mixed together and ground into the final product. Several different types of chili peppers are found in berbere spice; the most popular varieties are piri piri pepper and shiro pepper.
Berbere Spice History
Berbere spice originated from Ethiopia as a way to preserve food that was hunted or gathered from nearby fields. Some believe that it was first created by King Solomon’s soldiers when they traveled to Ethiopia during their campaign against the Queen of Sheba. The queen loved spicy food and offered the soldiers hot peppers to bring back to King Solomon in Israel to feed
Berbere spice is a blend of spices used in Ethiopia to flavor meat and other foods. The ingredients can vary but the most basic recipe of Berbere spice includes a mix of red chillies, long pepper, ginger, garlic and onion.
The name of the spice comes from the Amharic word for “spicy” or “hot” and is pronounced “ber-BEAR-ray.” The word is widely used in Ethiopia to refer not only to the spice mixture but also to food that has been prepared with it or to the dish itself.
The traditional recipe for Berbere does not use salt, because it was expensive and not normally available in Ethiopia before the 20th century.
Berbere Spice is a popular red chili powder used to spice up Ethiopian food. The hot bell-shaped peppers are the key ingredient in Berbere, along with cardamom, ginger and coriander.
Berbere pepper has been grown in Africa since ancient times, and was introduced to Ethiopia by King Solomon of Israel. Today, it is mainly produced in the Somali region of Ethiopia, while in other regions of Ethiopia they still use the ancient version of Berbere Spice that doesn’t contain chilies.
The original recipe for Berbere Spice was created by Marcus Aurelius, a Roman Emperor who ruled from 161 to 180 A.D. It was named after the city of Berbera where he made it his capital.**
Berbere is an Ethiopian spice rub that is used on everything from the meat, to the veggies, to the Injera (Ethiopian flatbread). The Berbere spice mix recipe can vary depending on the region and family which makes it.
Berbere Seasoning adds a spicy kick to your meals. You can use it with meats, veggies or even popcorn.
The ingredients of Berbere Seasoning are:
~Allspice ~ Black Pepper ~ Cayenne Pepper ~ Cinnamon ~ Cloves ~ Coriander ~ Cumin ~ Fenugreek Seeds ~ Paprika ~ Red Chili Powder ~ Sea Salt
As I mentioned in my last post, I have been working on ways to bring Ethiopian food to a wider audience. This is not an easy task given the number of spices that are traditionally used in Ethiopian cooking. So, I decided to try and create a simpler berbere spice recipe that would still be delicious and flavorful.
Here it is: 6 Whole Allspice Berbere Spice Mix
1/2 teaspoon ginger powder
2 tablespoons paprika
2 tablespoons garlic powder
2 tablespoons cayenne pepper (use 1 Tbsp for milder berbere)
1 tablespoon fenugreek seeds, ground
1 tablespoon cardamom seeds, ground
1 teaspoon of turmeric or curry powder (optional)
I hope you enjoy this recipe! If you do try it out, let me know what you think!
Berbere is a spice blend from Ethiopia. It combines chiles, garlic, fenugreek seeds, cardamom, ginger and other spices. The word “berebere” means “intense heat,” which is appropriate for the spicy food of Ethiopia.
The mix can be used in several ways. You can use it to make a stew similar to Indian curry or Mexican chili powder. Or you can just add a little bit of berbere to your soups and stews.
A long time ago, Ethiopians didn’t have black pepper, so they substituted the closest thing they could find: the berries from the prickly ash tree (which are called bila in Amharic). Frying the seeds in butter made them taste more like black pepper than pepper does on its own. To this day, Ethiopian cooks use berbere as a substitute for black pepper in their meat stews and other dishes. They also add onions, garlic and ginger to the mix.
