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Berbere - Ethiopian

Berbere - Ethiopian


INGREDIENTS: Black Pepper, Cardamom, Cayenne, Chili Powder, Cinnamon, Clove, Coriander, Cumin, Fenugreek, Ginger, Nutmeg, Paprika, Sea Salt, Tumeric


Berbere, the Ethiopian spice blend that's so hot, it could make a dragon cry. Made from a blend of spices including black pepper, cayenne, and chili powder, Berbere is not for the faint of heart. The word "berbere" means "hot" or "spicy" in Amharic, and it lives up to its name.


Legend has it that Berbere was first created by a group of Ethiopian warriors who were tired of bland food while on the battlefield. They gathered a variety of spices and mixed them together to create a spice blend that would give their food some much-needed flavor and heat.


The blend typically consists of a mix of spicy, sweet, and earthy spices such as cinnamon, clove, and nutmeg. Each blend can vary slightly depending on the region and the cook making it, but all share a common base of hot and aromatic spices.


Berbere is used in many traditional Ethiopian dishes, such as stews and sauces, and is often mixed with other ingredients such as onions, tomatoes, and meat. It's a key ingredient in the popular Ethiopian dish, Doro Wat, which is a spicy chicken stew.


But be warned, Berbere is not for the faint of heart. It's hot enough to make your eyes water, your nose run, and your taste buds sing. If you're not careful, you might end up breathing fire like a dragon.


Overall, Berbere is a versatile and flavorful spice blend that has become an important part of Ethiopian cuisine and culture. Its unique blend of spices and heat can add a rich depth of flavor to any dish, making it a favorite among food lovers worldwide. Just make sure you have a glass of water nearby.


Spicy Berbere Lentil Stew



  • 1 cup red lentils, rinsed and drained
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 2 teaspoons Berbere spice blend
  • 1 teaspoon salt
  • 3 cups vegetable broth
  • 1 (15-ounce) can diced tomatoes
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 2 cups baby spinach


  • In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the onion and garlic and sauté until the onion is translucent about 5 minutes.
  • Add the Berbere spice blend and salt to the pot and stir to combine.
  • Add the lentils, vegetable broth, and diced tomatoes to the pot and stir to combine.
  • Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the lentils are tender.
  • Add the chickpeas and spinach to the pot and stir to combine. Cook for an additional 5-10 minutes, or until the spinach has wilted and the chickpeas are heated through.
  • Serve hot and enjoy the spicy and flavorful lentil stew!


We grind all of them together and package them just before shipping to ensure you get the freshest blend we can create.


    INGREDIENTS: Black Pepper, Cayenne, Coriander, Cumin, Oregano, Paprika


    Unfortunately, we can't accept returns, however, if you are unhappy with your spices, we want to know.


    We ship 5 days a week - your order will be processed next in line.

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