This warming, punchy chili-based spice blend is a staple in traditional Ethiopian and Eritrean fare. It’s commonly used for hearty roasts and stews and includes an aromatic melange of seasonings like cinnamon, nutmeg and clove, which add complexity to its heat-packed chili base. Many store blends of berbere can be a miss, prioritizing heat at the expense of robust layers of spice. In this blend, the black cardamom is particularly noteworthy—it’s less sweet than green cardamom, with a tiny bit of smokiness. The overall effect is savory and spicy, with a wonderful warmth at its core.
It’s rich with aromatic chili peppers and traditional herbs and spices, and is used in the kitchen nearly every day. The warming condiment is often incorporated into sauces and stews, conjuring the flavors of the classic open-flame style of Ethiopian cooking.
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This robust blend gives a boost to hearty stews featuring beef and pork, or even warming vegetarian braises full of beans and root veggies like our Ethiopian Chickpea Stew topped with fresh herbs. It can also add heat and complexity to lighter dishes, too—for example, as a punchy addition to fresh fruit, adding an earthy-fruity chili flavor and a warming subtle sweetness from spices like cardamom and ginger. Or craft your own spiced salt for popcorn, roasted veggies, french fries and more—simply mix with salt to taste.
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