Ethiopian Berbere flavours of the world-30g

$4.75

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30G

Berbere is a bold and earthy rich red Ethiopian stew named for the classic spice blend bearing its name. Sweet and pungent with a hum of peppery heat, Berbere can be made with meat, poultry, or vegetables. Each packet has a recipe on the back of the packet or you can scan the Qr code and choose one of our other favourites! Servings: 8 Packet wt: 30g

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Flavour Notes:

Berbere is a bold and earthy rich red Ethiopian stew named for the classic spice blend bearing its name. Sweet and pungent with a hum of peppery heat, Berbere can be made with meat, poultry or vegetables. Like anything drawing on intense spice profiles, cooking this low and slow will reward diners with a definitive Horn of Africa taste experience and mopping it and its juices with injera bread is a true culinary experience you can create at home.

Culinary Notes:

Vibrantly red in colour, Ethiopian Berbere is a staple blend of the cuisine, providing a backbone of flavour to many regional dishes with its delicate yet powerful combination of fenugreek, ginger and garlic, cinnamon and a piquant hit of chilli powder. The name ‘Berbere’ derives from the Ethiopian word Barbare meaning ‘hot’ which originally stems from the Ancient Ethiopian word for pepper ‘papare’. Use to make Ethiopia’s national dish ‘Wat’ (curry) or add a sprinkling to meat, vegetables or grains to add a fiery hit and warm red hue.

Health Benefits:

Our Berbere Blend is packed with Ginger for aiding in digestion, Garlic and Pepper for immune boosting, and Turmeric for its anti-inflammatory properties.

Ingredients:

paprika sweet, bell pepper, sea salt (4g), cayenne, cloves, cumin, pepper, garlic, cardamom, turmeric, ginger, fenugreek, coriander, allspice, cinnamon, nutmeg. Allergen advice: Packed in a facility that processes hazelnut, almond, and sesame

country of origin:

Ethiopia

How to use

  • Use 1/2 packet of Berbere Blend to 500g protein
  • Combine with meats, veggies and stock for a traditional Ethiopian stew
  • Combine with olive oil and rub generously over a whole chicken before roasting or barbequing

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

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Copyright © 2023 The Spice People. All Rights Reserved.

Country Flavours

This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

History & influences

Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

What is Malaysian cuisine

As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.

Spiceology

Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.

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