Name: Berbere Spice Blend
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 6 allspice berries; ½ tsp cumin seeds; 6 green cardamom pods; ½ tsp mustard seeds (sub for fenugreek); ⅛ tsp ground cloves; 1 tsp ground coriander; 1 ½ tbsp paprika; ¼ tsp nutmeg; ¼ tsp ground cinnamon; 2 tbsp cayenne; ¼ tsp salt; 1 tsp ground ginger

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This Ethiopian and Eritrean spice blend is incredibly flavorful and the perfect way to add some spice to your meals!

Hello Reader! I try my hardest to research recipes as best as I can before posting to ensure I am representing each culture correctly. If this recipe is from your country and I have made a mistake or you have suggestions for how to make it more authentic, I would love to hear! Please leave a comment below letting me know what should be different, and I will rework the recipe. It is always my intention to pay homage and respect to each cultural dish that I cook. Thanks for reading!

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Recipe Origin

Berbere is a popular spice blend that is most well-known for its use in Ehtiopian cuisine. However, there are plenty of countries out there that utilize berbere, including Democratic Republic of the Congo, Eritrea, and more.

This is a complicated spice blend, made with many, many different spices, utilizing both spicy and sweet ingredients (think chili peppers paired with cinnamon). This results in a sweet, yet spicy blend that is incredibly versatile.

My favorite way to use Berbere spice is by adding it to stews (like this Zigni recipe from Eritrea), but it would also be delicious as a spice rub for meat, or even on these Dabo Kolo snack bites from Democratic Republic of the Congo.

No two blends of berbere are exactly the same, much like how Garam Masala changes every time it is made as well. But if you love spicy, I know you’re going to love this spice blend! It adds a unique kick to whatever dish you’re making.

Why Make this Recipe

Keep it Fresh: Bottled spices aren’t necessarily known for having the most prominent flavor. I mean, have you ever tasted the difference between pre-ground black pepper and fresh ground black pepper (this Cacio e Pepe recipe talks about the importance of using fresh ground spices). Toasting fresh spices on the stove and then grinding them yourself adds so much in the flavor department.
Save Money: If you’re someone like me that already has a VAST assortment of spices in your cabinet, making a spice blend can definitely save some money. Why not just combine what you already have to make a delicious flavor as opposed to buying another bottle? I will admit, though, that if you have to purchase many new ingredients in order to make this blend, it is possible for it to get a bit costly.

What Ingredients are in this Recipe?

Whole Spices

Allspice berries
Cumin seeds: You can use ground cumin if necessary
Cardamom Pods: You can use ground cardamom if necessary
Mustard Seeds: This is a substitute for fenugreek seeds, which I had a hard time finding. If you can find fenugreek, you can use that instead.

Ground Spices

Cloves: Can also use full cloves
Coriander
Nutmeg
Paprika
Cinnamon
Cayenne: This is a substitute for dried red chili peppers, which I had a hard time finding. If you can find dried red chili peppers, you can use those instead.
Salt
Ginger: You can use full pieces of ginger if necessary

How to Make this Recipe

Collage of how to make berbere spice blend

Add the whole spices into a pan and toast over medium-high heat until they begin to smell fragrant (about 5 minutes).

Remove the spices from the pan and place in a spice grinder. Grind into a powder.

Add the pre-ground spices to the spices already in the spice grinder. Grind again.

Add to stews, meats, eggs, or anything else you want. Enjoy!

What Tools will I Need to Make this Recipe?

The most important tool that you’re going to need to make this Berbere Spice Blend is a spice grinder! I have a Capresso Coffee and Spice Grinder that I absolutely love that is perfect for recipes like this!

If you don’t have a spice grinder and don’t want to purchase one, you can also use a mortar and pestle. I don’t typically choose this method as it includes more manual labor, but it is definitely an option!

Lastly, you’re going to need a small pan to toast the spices. I LOVE my CuisineArt pots and pans (my mom got them for me for Christmas!! Best set ever!).

Expert Tips

Berbere spices in a blue bowl with a spoon

Though the list of required ingredients is long, don’t be overwhelmed. The good thing about this spice blend is that it’s variable. You can google good substitutions or even omit something that you don’t have. It’s very forgiving.
If you want a less spicy blend, you can cut down on the cayenne/chili pepper in the blend! All of the flavor with less of the spice.

Recipe FAQs

What does Berbere Mean?

The word Berbere means “hot” in Amharic.

Does Berbere Expire or Go Bad?

I would recommend storing your berbere in an airtight container, and using it within 6 months for optimal flavor. After 6 months, the flavor profile of the spice blend may start to deteriorate.

Did you enjoy this recipe for this Eritrean Spice Blend? If so, make sure to check out these other recipes I picked out just for you:

Berbere Spice Blend

Recipe Origin

Why Make this Recipe