Berbere

Berbere – actually berbère – is the usual substitute for pepper in Ethiopian and Eritrean cuisine. The name is derived from papere, which meant hot in Ge'ez – an ancient language spoken in Ethiopia. It is one of the oldest spice blends in the world. It was already being made in the fifth century, long before chili peppers became known in this part of Africa.

This mixture will soon be discontinued from our range!

Berbere has been a familiar spice blend for decades, known here only in its dry form. There is also a 'wet variant' with fresh onion, ginger, and garlic, which are replaced in the dry version by onion flakes, ginger powder, and garlic powder. Although the composition of berbere, as is the case with most spice blends, can vary from region to region, from shopkeeper to shopkeeper, and from household to household, pepper always predominates.

More than any other country, Ethiopia has a tradition of integrating elements from other cultures. As early as the time of the Egyptians, this part of Africa was the center of the spice trade from the Orient, which was mixed with homegrown spices, such as korarima and African spices. peppers, such as timiz, the African long pepper.

Berbere is not chili powder, and much commercially available berbere contains significantly too much chili pepper, causing the other spices to be overpowered. A richly filled berbere contains the following spices, the majority of which are roasted:

• kunitali - cumin seed,
• korarima - white cardamom,
• dimbibal - coriander,
• abish - blue fenugreek seed,
• tikuri beribere - black pepper,
• Timiz - Cape long peppers,
• kiloki - cloves,
• chili, and

(not roasted)

• besobela - Ethiopian basil
• zinjibil - ginger and
• tena'adam- winter rue

Scent and taste

Berbere is spicy and flavorful. This berbere does not contain tena'adam, which is the case in many authentic berberes. If you are curious about the influence of this passion fruit pepper on the taste, we also sell tena'adam. Use sparingly, as tena'adam has a slight bitter note.

Usage

Berbere is used in Ethiopia and Eritrea in many stews (wots), from lentils to chicken. Berbere is potent enough to be used as a rub on red meat as well. One of its most important uses is in awaze, a condiment that you can also make yourself from berbere, honey wine (t'ej or mead), and some oil.

Features:

• This berbere contains: cayenne pepper, black pepper, fenugreek, coriander, cardamom, cloves, nutmeg, allspice, cumin, and ginger
• contains no preservatives, and no paprika, garlic, or salt
• origin: Ethiopia, Eritrea

Assortment

• available in glass (60 grams) and stand-up pouch (various weight classes)
• glarger quantities than shown on request

Save

• batch number OB590410
• best before June 2028 (06-2028)