Berbere

Gewürzhaus

Ethiopia's bold and fiery powerhouse, made for stews and so much more.

(56)

$16.50

Size

66g Jar

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Cook a classic Ethiopian doro wat (chicken stew) by sautéing onion in butter, add 2 tbsp berbere, then building the chicken stew from there. See our recipes for inspiration.
Use 1–2 tbsp per 500g protein for a deeply flavoured stew, curry or lentil dish, added in the last 30mins of cooking to keep the flavour bright.
Brilliant on red meat, oily fish like salmon, roasted root vegetables and in lentil stews (misir wat).

A key feature of Ethiopian and Eritrean cooking, Berbere gives wats (stews) of meat, vegetables or lentils their signature flavour.

This classic East African blend is a fruity, fiery, powerhouse blend with strong flavours of chilli, cardamom and fenugreek. It is used in staples like doro wat (chicken stew) and misir wat (red lentil stew), and is typically eaten with injera, a fermented flatbread. Berbere's richness also complements red meat and oily fish.

Flavour Notes: Fiery heat, earthy, fruity

Cuisine: African

Heat Level: 4/5

Rock salt, crushed chilli, cardamom, black pepper, fenugreek seed, cumin, ajowan seed, coriander seed, ginger, allspice, clove, nutmeg.

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