Berbere Spice Blend
£ 3.25
Gluten free
Vegan and Vegetarian Friendly
100% natural
Hand packed in UK
Explosive, pungent and powerful Ethiopian Berbere is laced with chilli, clove and cardamom. Known as being the African Masala, it is used as a dry rub or mixed with oil or water to create a spicy paste.
With red chilli, fenugreek, ginger, coriander, allspice, clove, cardamom and ajowan, our Berbere is hand-blended in small batches to create one of the most authentic spice blends on the market.
Often used to make dishes like Doro Wot and Misir Wot, try our recipes for a pumpkin stew and a typical Ethiopian lamb stew.
Also available in Organic. Learn more by reading our blog Berbere uncovered.
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Ingredients
Reviews (8)
8 reviews for Berbere Spice Blend
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Gluten free
Vegan and Vegetarian Friendly
100% natural
Hand packed in UK
Stephen Gabbutt (verified owner) –
This a great blend, add just one teaspoon to your normal Shepard’s pie recipe and it will blow you and the kids away
Philip Lavender –
Makes the most delicious vegetable curry and I’m a dedicated carnivore.
Mike Thornley –
Super stuff this. Used it in Jamie’s ’7 Ways’ Ethiopian Fish Curry. Careful though, it is HOT
laura_w_taylor –
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.
laura_w_taylor –
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.
laura_w_taylor –
Absolutely LOVE this spice – I make a dhal with it that I cannot stop eating. Will put the recipe on here.
laura_w_taylor –
Absolutely LOVE this spice – I make a dhal with it that I cannot stop eating. Will put the recipe on here.
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!:)