Sauces & basics
Berbere (red spice blend)
A dark red, complex spice blend, the base of most Ethiopian stews. Chili, fenugreek, coriander and garlic give it a warm, deep flavor.
Ingredients
Nutrition facts
25 kcal per serving
- Protein
- 0.9 g
- Carbohydrates
- 0.9 g
- of which sugars
- 0.4 g
- Fat
- 1.9 g
- of which saturated fat
- 0.2 g
- Fiber
- 0.4 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- Dry-toast the fenugreek, coriander, cloves and cardamom for 2 minutes, stirring.
- Let cool, then grind finely with the pepper.
- Blend the dried chilies into a fine powder (remove seeds if you want less heat).
- Mix all the powders with the garlic, ginger and salt.
- Store in an airtight jar away from light.
Variations and tips
Mild berbere. Use sweet chilies and fewer hot chili seeds for a less burning taste.
More ideas
Injera30 min · 4 serv. · budget-friendlySpiced coffee-tea (buna shai)20 min · 4 serv. · budget-friendlyKitcha25 min · 4 serv. · budget-friendlyAyib (አይብ)40 min · 4 serv. · budget-friendlyFit-fit30 min · 4 serv. · budget-friendlyGa'at20 min · 4 serv. · budget-friendlyQuanta firfir1 h · 4 serv.Alicha (አልጫ)45 min · 4 serv. · budget-friendly
Ethiopia
Ethiopia
Ethiopia
Ethiopia
Ethiopia
Ethiopia
Ethiopia
Ethiopia
Original Ecomely recipe.