Berbere Spice Blend

Product Size: 27g
Heat Rating
Explosive
Cuisine:

Product Overview

Explosive flavour with notes of cloves and allspice. Traditionally used as an African ‘masala’ in Ethiopian stews. Great in stir-fries and as a rub.

Other culinary uses: excellent mixed with olive oil and roasted with vegetables & meat.

100% natural ingredients – free from oil, preservatives, additives and refined sugar – roasted, hand-blended and packaged in the UK



£2.75
5.00 out of 5 based on 3 customer ratings
(3 customer reviews)

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  • Culinary Usage
  • Ingredients
  • Recipes
  • Reviews

Ideally used in: Marinades Rubs Stews Stir Fries

Excellent with: Beef Lamb Vegetables

Dietary Requirements: Gluten Free Salt-Free Vegetarian

3 reviews for Berbere Spice Blend

  1. Graham (verified owner)

    Great new spice mix I have never tried before! Adds flavor to everything, from chicken to potatoes. Not too hot and has just the right mix of sweetness. Great product and blend by the pioneers!! A new standard in my arsenal of spices!:)

  2. laura_w_taylor (verified owner)

    Absolutely LOVE this spice – I make a dhal with it that I cannot stop eating. Will put the recipe on here.

  3. laura_w_taylor (verified owner)

    I don’t have any photos of my recipe for Tsebhi Birsen, so am going to put it here instead. There are tons of variations on this dhal, but this is my tried and tested version:

    • 250g red lentils
    • 1 tin chopped tomatoes
    • 1 dsp tomato puree
    • 3 or 4 cloves garlic, sliced
    • 1 onion
    • 4 tsp berbere spice mix
    • 1 tsp cumin
    • 1 tsp ground ginger
    • 6 cardamon pods
    • Pinch salt
    • Boiling water

    Fry onion gently until very soft in plenty of oil.

    Add garlic for one minute.

    Add berbere spice mix and keep stirring for 4 mins.

    Add cumin, cardamon, ginger and stir for 1 more minute.

    Add tin toms amd tom puree and stir for another minute.

    Add pinch of salt.

    Add lentils and mix thoroughly until every lentil coated.

    Pour in enough boiling water to cover mixture (and a little bit more so it’s not dry).

    Bring to boil, and simmer for 30 mins, stirring every 10 mins.

    Serve with basmati rice and a good dollop of sour cream on the side.

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