Ethiopian Berbere Spice Mix (Chili Spice Blend)

Embark on a culinary journey to Ethiopia and Eritrea with Berbere spice mix, a legendary spice blend that brings an unmistakable heat and depth of flavor to your dishes. Known for its bold chili presence, Berbere is the secret behind many iconic East African recipes.

Whether you’re looking to elevate a simple chicken stew, season roasted vegetables, or marinate meat, this vibrant mix will become your go-to for adding authentic warmth to your meals.

The warming spices complement the spicy chili, making it a perfect blend for many situations! 

What is Berbere?

Berbere is a staple spice mix in Ethiopian and Eritrean cuisines, used to create fragrant stews (often referred to as “wot”), rubs for meat, and marinades for chicken or fish.

The name “Berbere” can mean “dried chili” or the spice blend itself, in which chilies make up at least half of the mixture traditionally. You can look at it as the Ethiopian and Eritrean versions of the masala in India.

Berbere is often combined with crushed onions, garlic, ginger, and oil to form a paste, which becomes the base for richly spiced sauces served alongside injera—a spongy flatbread made from teff flour.

While known for its intense heat, Berbere can be tailored to taste, allowing you to explore the robust flavors without overwhelming your palate.

Because I love to use quite a lot of Berbere spice mix when making for example my peanut chicken stew, my Berbere spice blend is on the milder side. It’s actually still quite hot as I use bird’s eye chili, but nothing most people who enjoy spicy food can’t handle. 

Ingredients

I’m sure that every Ethiopian or Eritrean household has its mix and ratios of ingredients in their Berbere, but there are some general guidelines.

My Berbere is as I mentioned a little milder than the most authentic versions, and it may also have a tiny bit more warming spices, but I absolutely ADORE this version. 

Whole spices

• Dried red chilis: Provide the primary heat and form the backbone of Berbere’s characteristic spiciness. Brings a pungent, smoky kick that defines this blend as “fiery.”
• Fenugreek seeds: Imparts a subtle sweet-bitter complexity. They offer faint hints of maple syrup-like sweetness and earthiness, helping round out the spice blend.
• Black cardamom: Contributes a smoky, earthy depth not found in green cardamom. Lends a rugged, slightly menthol-like sharpness that layers with the other warm spices. This can be omitted if you can’t find it.
• Coriander seeds: Adds a bright, citrusy note. Lightens the blend with a gentle lemony flavor that balances stronger aromatics.
• Cumin seeds: Infuse an earthy warmth. Introduce a rich, nutty, slightly musky undertone that grounds the spice mix.
• Black peppercorns: Enhances heat, pungency, and complexity. Black peppercorns offer a biting, peppery spice that heightens the overall impact of the chili.
• Allspice berries: Creates sweet warmth reminiscent of clove, cinnamon, and nutmeg. Delivers subtle sweet and woody notes that unify the peppery and sweet elements. Although there are only 3 berries in this recipe, they are crucial for the overall flavor profile!
• Green cardamom pods: Add a fresher, more floral brightness than black cardamom. Contributes a softly sweet, herbal aroma that lightens the mix.
• Whole cloves: Brings an intense, sweet pungency, giving a distinct warm-spicy kick and sweet perfume that complements cinnamon and allspice.
• Cinnamon stick: Boosts sweet, warm notes and imparts cozy, woody sweetness that pairs well with chilis and other aromatic spices.

Ground spices

• Sweet paprika: Balances the heat from the chilis with mild sweetness and vibrant color. Contributes a gentle, sweet pepper note without overpowering the other spices.
• Ground ginger: Adds a zesty warmth and sharpness. Brings a fragrant heat that complements both savory and hot elements in the mix.
• Ground nutmeg: Adds gentle, sweet spice to balance sharper flavors. Offers a mildly sweet, nutty note that enriches the warmth of cinnamon and clove.
• Turmeric: Contributes earthy undertones and a golden color. Mildly pungent and bitter in a way that complements the deeper, roasted spices.
• Dried onion powder: Provides a savory depth, with a mild, sweet onion background that ties together the blend’s robust characteristics.
• Salt (optional): Enhances and balances all the other flavors. I usually don’t include it so I can more easily control the salt level in my dishes.

By combining these spices—some toasting together and others added ground—you get a rich, layered blend characteristic of Ethiopian and Eritrean cooking. The interplay of heat, fragrant aromatics, and subtle sweetness make the Berbere a versatile powerhouse for meats, stews, and vegetables alike.

If you like this spice blend I’m sure you’ll also love Cajun, Mexican chili powder, and Arabic 7 spice.

Instructions

Remove the seeds and membranes from the chili – keep some if you want it really spicy.

Toast the whole spices: In a dry skillet over medium heat, toast the dried red chilis, fenugreek seeds, black cardamom, coriander seeds, cumin seeds, black peppercorns, allspice berries, green cardamom pods, cloves, and cinnamon stick.

Stir or shake the pan frequently for about 3 minutes, or until the aroma becomes toasty and fragrant (but avoid burning).

Grind them into a powder: Transfer the toasted spices to a spice grinder (or mortar and pestle, if you prefer). Grind until you achieve a fine powder.

Combine with the remaining spices: In a bowl or your spice grinder, mix the freshly ground spice blend with sweet paprika, ground ginger, nutmeg, turmeric, dried onion powder, and the optional salt.

Substitutions

Chili variety: Adjust the heat level by choosing milder peppers or removing some chili seeds before toasting. I use 6 Bird’s Eye Chiis, removing the seeds and membranes, and it’s fairly hot although nothing crazy.

Spice swaps: If you can’t find black cardamom, increase the green cardamom pods slightly. You can also use smoked paprika instead of sweet paprika for a smokier flavor.

Fenugreek leaves: In a pinch, fenugreek leaves can substitute for fenugreek seeds, though the flavor will be slightly different. But still delicious!

Ground spices: You can substitute ground spices for the whole spices, although you will not be able to toast them, which I think adds a very nice touch to the Berbere. However, switching one or two or even three, and you’d still get the toasty feeling. 

Variations

• Traditional hot Berbere: Traditionally, berbere is quite spicy with over half of the recipe being chili. You can definitely increase the amount of dried chili, but remember you may want to use less of the spice mix for marinades and stews. 
• Milder Berbere spice mix: Use a mild chili, like guajillo or ancho for a milder touch. One or two is enough, but feel free to keep it 50/50 as the above traditional version. 

Equipment

When making spice mixes, I always recommend toasting whole spices for a more rounded, complex flavor. In that case, you will need a small non-stick pan and a spice grinder, or a pestle and mortar in a pinch.

It may be difficult to use a pestle and mortar for the cinnamon stick, but you can break it open with your hands once it’s nice and toasted. 

You will also need an airtight container to store the spice blend. To make less of a mess, it can be helpful to have a funnel when moving the spice blend to the container.

Storage

Store the blend in a cool, dark place for up to six months. Spices can lose their potency over time, so use it while it’s at its most aromatic, but it’s still fine for years.

I do not keep this advice myself, as I keep it on my homemade spice shelf, and I do notice the color of the spice mixes can dull over time, however, there’s nothing wrong with the flavor. 

Moisture can cause clumping and spoilage, so ensure the container is tightly sealed after each use.

Expert tips

Toast with care: Keep a close eye on the spices during toasting to avoid any burnt flavors. It’s incredible how fast they burn once you turn your back on them.

Allow the spices to cool slightly before grinding for a smoother process. A couple of minutes is enough. 

Start with smaller amounts of chili, then add more if you want a higher heat level. I know it’s hard to taste test a spice blend on the go, but you can try it in a sauce or on chicken once, and if you find it too mild, you can always toast and grind more chili and mix it into the original batch.

I love to use berbere in a marinade for chicken or pork, and my Berbere chicken in peanut tomato sauce. Both methods are used in that post. It’s also amazing in doro wat, another delicious chicken stew with egg. 

Recipe FAQs

Enjoy!

Did you like this recipe? Here are more spice mixes I think you would like:

I’d love to hear your thoughts. Comment below or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later! To make sure you’re never missing another recipe, please feel free to subscribe to my newsletter. 

As thanks, you will receive a free e-cookbook Travels Through the Seasons, with many delicious recipes from around the world that suit different seasons of the year. 

To keep the blog up and running this post may contain affiliate links, it will be at no extra cost to you, please read the disclosure for more information.