Berbere - Ethiopian spice blend
Make Ethiopian berbere with flexible paprika ratios and warm spices. Mix, jar, refrigerate, and adjust heat to taste for stews, rubs, and marinades.
The non-specific amounts in this recipe are because each Ethiopian cook has her own variation of this basic spice blend. Feel free to vary amounts to your own taste.
Submitted by: Stephen from Des Moines, Iowa
Yield: depends on amount you care to make
- Berbere is a flexible Ethiopian spice mix. Adjust amounts to taste rather than following strict measures.
- Combine the listed ground spices, store in a tightly sealed glass jar, and refrigerate for best freshness.
- Control heat with the two paprikas and curry powder. Toast and grind whole seeds first if you want a brighter aroma.
Preparation Instructions:
Combine all ingredients and mix well. Store in a tightly covered glass jar, preferably in the refrigerator.
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Frequently Asked Questions
What is berbere?
Berbere is a classic Ethiopian spice blend used to flavor stews, grills, and marinades. It combines warm spices like cumin, cinnamon, cardamom, and paprika for a complex, slightly spicy taste.
How do I make this berbere recipe?
Measure the listed ground spices, adjust amounts to suit your taste, then mix thoroughly. Store the blend in a tightly covered glass jar and keep it refrigerated.
What do half-sharp and full-sharp paprika mean?
Half-sharp usually means milder or sweeter paprika and full-sharp means hotter paprika. Mixing the two gives both color and a layered heat level. If you only have one type, use sweet paprika plus a pinch of cayenne to add heat.
How can I adjust the heat level?
Lower the hot paprika and curry powder for milder heat, or add more for a spicier mix. You can also stir in cayenne or chili flakes a little at a time until it reaches the desired heat.
Can I substitute garam masala or curry powder?
Yes, but substitutions change the final flavor. Garam masala adds warm, mixed-spice notes. If you do not have it, boost the individual spices like cumin, cinnamon, cardamom, and coriander to approximate the same profile.
Should I toast the spices first?
Toasting whole spices and then grinding them will give a brighter, fresher aroma. If you only have pre-ground spices, skip toasting because ground spices can burn and turn bitter.
How should I store berbere and how long does it keep?
Keep berbere in a tightly sealed glass jar in the refrigerator to slow flavor loss. For best taste use within six months. It remains safe longer but the aroma and potency fade over time.
What are common ways to use berbere?
Use it to season stews like doro wat, sprinkle on roasted vegetables, mix with oil as a marinade for meats, or add to soups and sauces for warm, layered spice.
What is berbere?
Berbere is a classic Ethiopian spice blend used to flavor stews, grills, and marinades. It combines warm spices like cumin, cinnamon, cardamom, and paprika for a complex, slightly spicy taste.
How do I make this berbere recipe?
Measure the listed ground spices, adjust amounts to suit your taste, then mix thoroughly. Store the blend in a tightly covered glass jar and keep it refrigerated.
What do half-sharp and full-sharp paprika mean?
Half-sharp usually means milder or sweeter paprika and full-sharp means hotter paprika. Mixing the two gives both color and a layered heat level. If you only have one type, use sweet paprika plus a pinch of cayenne to add heat.
How can I adjust the heat level?
Lower the hot paprika and curry powder for milder heat, or add more for a spicier mix. You can also stir in cayenne or chili flakes a little at a time until it reaches the desired heat.
Can I substitute garam masala or curry powder?
Yes, but substitutions change the final flavor. Garam masala adds warm, mixed-spice notes. If you do not have it, boost the individual spices like cumin, cinnamon, cardamom, and coriander to approximate the same profile.
Should I toast the spices first?
Toasting whole spices and then grinding them will give a brighter, fresher aroma. If you only have pre-ground spices, skip toasting because ground spices can burn and turn bitter.
How should I store berbere and how long does it keep?
Keep berbere in a tightly sealed glass jar in the refrigerator to slow flavor loss. For best taste use within six months. It remains safe longer but the aroma and potency fade over time.
What are common ways to use berbere?
Use it to season stews like doro wat, sprinkle on roasted vegetables, mix with oil as a marinade for meats, or add to soups and sauces for warm, layered spice.
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