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. Typically, in Ethiopian cuisine, this spice mix is cooked in a small amount of oil or clarified butter (niter kibbeh) before then being added to dishes. This process is known as “blooming” and it releases the flavours and aromas of the spices, intensifying their impact.

The name “berbere” is derived from the Amharic word for “hot” or “spicy,” reflecting the blend’s characteristic heat and flavour profile. Berbere is known for its complex and robust flavour, combining layers of heat, earthiness, and subtle sweetness. It has a distinctive aroma that is both spicy and fragrant.