A culinary journey through Africa - Ethiopian Berbere in top quality. Buy online now!
What exactly is in it and what does Berbere taste like?
The Berbere spice is a hot Ethiopian spice mixture with pepper, ginger, pimento, cumin, cayenne pepper, coriander, fenugreek seed, nutmeg, cloves, cardamom and rock salt.
The smell of ginger is aromatic, the taste burning hot and spicy.
Pimento is very similar in taste to nutmeg, cinnamon and above all pepper.
Cumin tastes hot and strong, but not peppery.
Cayenne pepper tastes bitingly hot. Nice-To-Know: It is not a pepper variety, but a chilli variety.
Coriander gives a little freshness.
Fenugreek seed is wonderfully spicy.
Nutmeg is very spicy, slightly bitter and has a slightly exotic taste.
Cloves have a spicy-sweet, burning taste and cardamom tastes spicy, sweetish and has a slight eucalyptus-like spiciness.
Rock salt has an extremely high purity and a strong and at the same time fine salty taste.
Why can Berbere be found in every kitchen in Ethiopia and Eritrea?
African cuisine is very different from other international cuisines and Ethiopian dishes and spices from African cuisine. One of the reasons for this is that Ethiopia is surrounded by mountains, wide lakes and the high altitude above sea level, and Ethiopian cuisine is shielded from external influences.
This is why Berbere is so unique there, but at the same time there is no uniform recipe. In any case pepper, ginger, pimento and cayenne pepper belong to it. You will also find herbs and spices that are less known internationally. To the latter belong both cultivated plants and those that grow wild in Ethiopia, such as korarima (Aframomum corrorima), long pepper and rue fruits.
What is used to season the highly aromatic Berbere?
In short: Especially for seasoning meat ragouts, lamb, vegetables, rice, soups, sauces, dips and pastes.
Long: Lamb and beef are very popular for all meat dishes, grilled and roasted meat, as pork is not used for religious reasons. The majority of the population is Christian Orthodox and Muslim. Simply marinate the meat with the Berbere before preparation and refine it with fresh herbs.
Or should it be the chicken? Then try Doro Wat. You ask yourself: "Doro ... what?". This is the national dish in Ethiopia. It's chicken pieces with bones in a delicious spicy-hot sauce with berbere. You eat it with a traditional injera, an airy, acidified flatbread made from teff flour. We recommend that you cook and experiment with this dish, e.g. with various fresh chillies.
Berbere is also used for vegetarian and vegan dishes because Ethiopia has 200 days of fasting per year. Especially during Easter there is no meat and no dairy products for 50 days. The chickpea curry "Shiro" is the most eaten dish in Ethiopia. Of course you can also season your pasta, rice, potato dishes as well as tomato onion salad or banana pieces with berbere.
What is important in Ethiopian culture?
In Ethiopia, people never eat alone, but always with friends and family, because eating together is a tradition and serves as a daily social component. This promotes communication and strengthens family and friendly relationships. And let's be honest ... you can probably remember the last meal together more because you had a lot of fun in the group and had good conversations than the meal where you ate alone.
The spice compositions are finely seasoned from a variety of top-quality ingredients, without the addition of flavour enhancers (glutamate), additives and flavourings. Each batch is intensively tested by an independent laboratory for microbiology, pesticides, heavy metals, mycotoxins (aflatoxin, ochratoxin) and other contaminants.
- Gewürze (Pfeffer, Ingwer, Piment, Kreuzkümmel, Cayennepfeffer, Koriander, Bockshornkleesaat, Muskatnuss, Nelken, Kardamom), Steinsalz (Ursalz) 11%
- Kühl, trocken, lichtgeschützt lagern.
- Kann Spuren von SENF und SELLERIE enthalten.
- Country of origin
- Best before
- Mindestens 12 Monate
- PepperPark GmbH
- Neue Produkte
- World of Taste