Berbere is the queen of Ethiopian spice blends. There is hardly a dish that doesn't rely on its fiery notes. The blend is built around the berbere chilli, with various other fresh herbs and dry spices giving a lovely depth of flavour. Every household has its own recipe so no berbere is the same. Our blend uses Amaarech's original recipe.
Berbere is used to make miser wot, squash wot, tofu tibs, awaze, and many other dishes (full recipes can be found in my ebook). Berbere is at home in Ethiopian dishes but loves to be taken out of its comfort zone. Add it to sauces, soups, marinades, and roasts. Why not mix it with a little red wine, mustard, and honey to create a scrumptious dip? This versatile blend will not disappoint! You will find more recipe suggestions in my ebook, Instagram page, and the recipes section of the website.
Ingredients: Ethiopian red pepper, adjwain, nigella, coriander, fenugreek, clove, cassia seeds, garlic, ginger, onion, and various other herbs and spices.