Berbere

Ethiopian seasoning

Berbere is the cornerstone spice blend of Ethiopian and Eritrean cooking. Hot, aromatic and complex, it powers classic stews (wats), invigorates lentils and vegetables, and makes an outstanding rub for grilled meats and poultry.

• Profile: vibrant chili heat, warm sweet spices, citrusy and peppery lift
• Best for: lentil & bean stews, tomato-based sauces, grilled meats, roast veg, hearty grains
• Use styles: dry rub • wet marinade • bloom in oil for sauces

Culinary uses

• Wats & stews: bloom berbere in oil or clarified butter, then add onions, tomato and stock.
• Grilling: rub onto chicken, lamb or beef; rest briefly before cooking.
• Vegetables & legumes: toss roasted carrots, cauliflower or potatoes; stir into lentils near the end.
• Finishing: a small sprinkle at the table heightens aroma without extra cooking.

How to use

• Dry rub: 2–3 tsp per 500 g protein; add salt separately to taste.
• Wet marinade: 1 Tbsp berbere + 1 Tbsp oil + lemon per 500 g; marinate 20–40 min (fish 10–20 min).
• Sauce base: 1–2 tsp per 500 ml sauce; bloom 30–60 s in warm oil before liquids.
• Heat management: balance with tomato, butter/oil or yogurt if needed.

Ingredients & ALLERGENS

Ingredients: nutmeg, fenugreek, coriander, cardamom, allspice, pepper, caraway, cayenne, ginger, cloves, salt (11%).

ALLERGENS: none.

Storage

Store airtight, cool and dry, away from light and steam. Reseal promptly to preserve color and aroma. Best flavor within 18–24 months.

Merchant contact: Orlandosidee — distributor: info(at)orlandosidee.de