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. To learn more about the history and influences of this ancient blend, visit our Ethiopia
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 tree nuts and sesame seeds.
We are 100% Australian, and we create this delicious pure spice blend here in Australia from at least 16% Australian ingredients.
Ethiopian Chicken Berbere –
A traditional Doro Wat – Ethiopia’s national dish meaning ‘chicken curry’
Ethiopian Beef and Vegetable Tagine –
A spin on the traditional Bere Wat (beef curry) combining it with tender vegetables cooked low and slow
Ethiopian Red Lentils –
A hearty take on the traditional Misir Wat (red lentil curry)
Ethiopian BBQ fish with tomato salsa –
Crispy spiced bbq snapper fillet served with piquant tomato salsa and minced greens