Berbere is a traditional Ethiopian spice mix. It contains over ten different spices, with main ingredients including
red chili pepper, coriander, cloves, cinnamon, and black pepper. It is characterized by a balance of spiciness and
umami, and is widely used as a representative seasoning in Ethiopian cuisine.The characteristics of Berbere are as follows:
**Spiciness**:
Red chili pepper is the main source of heat, providing a moderate spiciness.
**Aroma**:
Spices such as coriander, cloves, and cinnamon create a rich aroma.
**Umami**:
Seasonings like garlic, ginger, and salt add a deep umami flavor.
**Balance**:
The balance of spiciness, aroma, and umami creates the distinctive taste of Ethiopian cuisine.
Berbere is widely used in Ethiopian home cooking and restaurants, and is utilized in meat dishes, vegetable dishes,
soups, and more. It is especially indispensable in representative Ethiopian dishes like beef Tibs (sauté) and Wat
(stew).Additionally, Berbere has gained global attention in recent years as a super spice, known for its potential health
benefits such as antioxidant and anti-inflammatory effects. With the spread of Ethiopian cuisine, the demand for
Berbere is also increasing.In this way, Berbere is a spice that symbolizes the traditional flavors of Ethiopia, and its unique flavor and health
benefits make it an increasingly sought-after seasoning.
If you like extreme heat, leave a few of the seeds in. It will still be very spicy even without the seeds.
Instructions
Place all the spices (seeds) and chili peppers in a heavy skillet over high heat. Toast for about 3 minutes,
shaking the pan regularly to prevent burning, until very fragrant. Transfer to a bowl and let them cool
completely.
Grind the cooled spices in a spice or coffee grinder. Add all the remaining ground spices and salt, and grind
everything together.
Store in an airtight container and keep it in a cool, dark place. It can be stored for up to 3 months.
