Berberè is a mixture of spices, and it’s a staple of Eritrean and Ethiopian cuisine. Its preparation is very easy, and the flavour is spectacular!

The original recipe requires roasting the seeds, I tried it, but the aroma given off by the seeds was very strong, also a litle bit annoying; I have to thank Mussie, who explained me that powdered spices have already been roasted and was also very patient explaining me the secrets of the Ethiopian cuisine…or better I have to thank his wife, as from the very first questions I realized that he doesn’t know anything abot cooking!


– 2 teaspoons cumin seeds (or powder)

– 1 tsp cardamom powder

– 1/2 teaspoon allspice powder

– 1 tsp coriander powder

– 1 teaspoon black pepper

– 10/15 peppercorns or 5 teaspoons chili powder

– 8 cloves or 1 teaspoon powdered cloves

– 1 teaspoon ground ginger

– 1 tsp turmeric powder

– 1 teaspoon salt

– 3 tablespoons sweet paprika or hot (if you resist, it’s better hot!)

– 1/2 teaspoon cinnamon


In a blender, pulverize peppercorns and cloves with caraway seeds, mix the remaining ingredients in a jar and don’t use the mixture for at least 3 days. If you find cumin seeds powder (I found it) just mix everything without using the mixer.

Chef: Veronica from VeganBlog

  1. EleonoraNW3 2 August 2010 at 13:52

    Interesting…I wonder whether I could use it with European dishes as well…

  2. Evelyne 3 August 2010 at 21:29

    Spectacular indeed!!! I am sure it’s very good. I shall try. Thank you!

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