Berbere is a spice blend typical of Ethiopia and Eritrea.

Berbere sometimes consists of herbs and spices that grow wild in Ethiopia and are not internationally well-known, such as korarima, which belongs to the ginger family and is also known as Ethiopian cardamom or false cardamom.

The blend imparts exceptional flavors when used as a rub on red or white meat before grilling, roasting, or pan-frying. It pairs particularly well with lamb, soups, meat stews, sauces, and pasta dishes. Berbere can also serve as a base for curry blends.

Berbere is not only meant for cooking but can also be mixed with water and wine to create a paste called Awaze, which is served on the table alongside salt and pepper for seasoning dishes according to personal preference.

When mixed with oil to form a paste, it can be added to stir-fried dishes, soups, and casseroles.

GOOD FOR soups, lamb, sauces, pasta.