Berbere Ethiopian Style Seasoning

Our Berbere isn’t quite as complex as traditional Ethiopian blends, but even in its simplicity it has excellent flavor and plenty of heat. We hand mix ours from Hungarian sweet paprika, cayenne, roasted garlic, kosher salt, allspice, ginger and cardamom. Traditionally it’s used to flavor stews of meat (known as wats or we’ts), vegetables or lentils, but if you like food spicy hot, try it on the grilled chicken, duck or beef. Use in place of curry, sprinkle on veggies or tofu.

1/2 oz.	$1.00
1 oz.	$1.75
2 oz.	$2.75
4 oz.	$4.50
8 oz.	$7.25
1 lb.	$13.25
Small Plastic Bottle (Nt 2.2oz)	$3.70
Large Plastic Bottle (Nt 5oz)	$6.45
Small Glass Bottle (Nt 2.5oz)	$4.25

We hand mix our Berbere from Hungarian sweet paprika, cayenne, roasted garlic, kosher salt, allspice, ginger and cardamom.

Mix 1 to 2 tbsp. Berbere to 1 cup flour. Dip chicken pieces in buttermilk, roll in the blend and deep fry.

Berbere Marinade:

Combine 2 tbsp. Berbere with 1 cup olive oil and 1/3 cup fresh squeezed lemon juice in a blender and puree to a paste. Spread onto meat of choice and marinate overnight.