Spice for the Barber

Berbere is a long-established spice blend from Ethiopian and Eritrean cuisines, particularly used to add color, spiciness, and aromatic depth to slow-cooked wok dishes. The recipe can vary by region and household; Mama Ram Berbere Spice offers its own interpretation, blending three types of pepper with warm, earthy spices.

Crushed red pepper, chili powder, and dried chili peppers create the distinctive heat of the mixture. Onions and garlic provide a full-bodied, appetizing base to this spiciness, while cumin, coriander, and fenugreek add a dry, earthy depth.

The ginger and cardamom blend keeps you feeling vibrant and refreshed. Allspice, cinnamon, cloves, and nutmeg create a warm, intense, and long-lasting layer of spices without adding sweetness.

Expect a distinctly bitter, yet earthy, warm, and highly aromatic profile. Since there is no salt in the mixture, the saltiness of the dish will need to be adjusted separately.

- Crushed Red Pepper, Hot Chili Powder & Dried Pointed Peppers: Add a spicy and intense heat.
- Onion & Garlic: Add sweet and tangy aromas, balancing the flavor.
- Ginger & Cumin: Offers spicy and earthy notes, adding warmth.
- Coriander & Cardamom: Adds light citrus and floral base notes.
- Fenugreek: Provides a slightly bitter and earthy taste.
- Allspice, Cinnamon, Cloves, and Nutmeg: Create a warm, fragrant, and long-lasting depth of spice without sweetening the mixture.

• Doro Wat: Adds intense color, warmth, and depth of spice to Ethiopian-style chicken and onion stews.
• Misir Wat: Forms a peppery and earthy base in red lentil dishes.
• Meat and Chicken Stews: Can be used in slow-cooked meat dishes and in tomato or onion-based stew recipes.
• Awaze and Spicy Sauces: A spicy sauce or marinade base can be prepared by mixing with oil, water, or vinegar.
• Legumes: Lentils, chickpeas, dried beans, and black-eyed peas add warmth to recipes.
• Grilled Meats and Vegetables: Can be used with chicken, red meat, cauliflower, potatoes, carrots, and pumpkin.
• Soups: Small amounts can be added to lentil, tomato, pumpkin, and vegetable soups.
• Egg Recipes: Omelets, scrambled eggs, and menemen (Turkish scrambled eggs with vegetables) get a warm, peppery layer.

For four servings of legumes, soup, or stew, start with 1–2 teaspoons . For 500g of meat, chicken, or vegetables, you can mix 2–3 teaspoons of Berbere Spice with 1–2 tablespoons of oil.

For stews, add the spices to the softened onions and sauté in oil over low heat for about 20-30 seconds ; then add the liquid. To prevent the peppers from burning and becoming bitter, do not sauté them over high heat for too long.

Traditional wok recipes may use much higher amounts of Berbere; in this case, adjust the measurement according to the chosen recipe. Since the mixture does not contain salt, adjust the salt separately.