Berbere seasoning blend – for wot, lentils & slow-cooked dishes
Warm, deeply spiced and pleasantly hot: this Ethiopian and Eritrean-inspired seasoning combines the rounded warmth of paprika with the heat of chilli and black pepper. Coriander, cumin and fenugreek add earthy depth, while ginger, cardamom, cloves and allspice provide fragrant, warming notes.
Berbere develops particularly well in red lentils, wot, chickpeas, rich tomato sauces and slow-cooked dishes. It is equally good with chicken, lamb, pumpkin, aubergine and sweet potatoes. The heat is clearly present but never needs to dominate the other spices.
Berbere is a warm and spicy seasoning blend inspired by Ethiopian and Eritrean cuisine, particularly suited to wot, lentils, pulses, vegetables and slow-cooked dishes.
- Product type: seasoning blend
- Flavour: warm, savoury, earthy, aromatic and distinctly spicy
- Especially good with: wot, red lentils, chickpeas, vegetables, chicken, lamb and stews
- Kitchen tip: add early with onion, tomato and a little oil
- Dosage: start sparingly and adjust to taste
What is Berbere?
This traditional seasoning is closely associated with Ethiopian and Eritrean cuisine. It is particularly well known as a key flavour in wot, richly seasoned, slow-cooked dishes prepared with lentils, vegetables, chicken or meat.
There is no single fixed recipe. The composition and level of heat vary according to region, household and family tradition. The characteristic feature is the combination of chilli with warm, earthy and fragrant spices.
Our seasoning blend contains paprika, sea salt, black pepper, ginger, coriander, cumin, garlic, fenugreek seeds, allspice, chilli, cloves and cardamom.
Aroma and flavour
The aroma immediately shows that this is far more than a simple hot chilli seasoning. Paprika, coriander and cumin bring warm and subtly earthy notes. Ginger, garlic and black pepper add freshness, savoury character and lively heat.
As you taste it, the warmth of chilli and pepper develops gradually. Fenugreek contributes a slightly bitter, nutty depth, while cardamom, cloves and allspice provide warm and fragrant notes in the background.
In slow-cooked dishes these flavours come together especially well, creating a rounded and layered taste with warmth and spice rather than simple chilli heat.
How to use the seasoning
The aromas develop particularly well in dishes based on onion, tomato, pulses or a rich sauce. Add the seasoning early with a little oil and onion and allow it to warm gently for a short time. The spices should become fragrant rather than darkly toasted.
| Dish | How to use | Kitchen tip |
| Red lentils / Misir Wot | add early with onion, tomato and a little oil | cook gently and taste again at the end |
| Chickpeas & beans | stir into stews or tomato sauces | particularly good with onion and garlic |
| Vegetables | use with pumpkin, sweet potatoes, aubergine or carrots | roast with a little oil or cook slowly |
| Chicken, lamb & beef | add to sauces, braising liquid or marinades | add early to slow-cooked dishes |
| Marinades | mix with a little oil | ideal for meat or robust vegetables |
For wot and red lentils
Red lentils are one of the finest pairings for this seasoning. Combined with onion, garlic and tomato, they become a warming and richly flavoured dish in which the spices work beautifully with the creamy texture of the lentils.
In Ethiopian cooking, Berbere is particularly associated with wot – slowly cooked, intensely seasoned dishes made with pulses, vegetables, chicken or meat.
Adding the seasoning early allows the warm, earthy and fragrant notes to combine with the other ingredients rather than merely adding heat.
With meat and vegetables
Chicken, lamb and beef benefit from the warm, savoury character of the blend, particularly in braised and slow-cooked dishes. For a simple marinade, mix it with a little oil and coat the meat or vegetables before cooking.
Pumpkin, sweet potatoes, aubergine, carrots and cauliflower are equally good partners. Tossed with a little oil and roasted in the oven, the spices develop a particularly appetising aroma.
How much should you use?
For 2–3 portions of lentils or vegetables, approximately 1 teaspoon is a good starting point. For a slow-cooked dish serving four, use around 1–2 teaspoons depending on the intensity you prefer.
The heat continues to develop during cooking. Start moderately, allow the dish to cook for a few minutes and then taste before adding more.
Getting the best from the spices
The blend responds well to heat but should not be dry-roasted at very high temperatures for too long. Combining it with oil, onion, tomato or cooking liquid allows the aromas to develop evenly and prevents delicate spices from becoming bitter.
Ingredients
Ingredients: Paprika, sea salt, black pepper, ginger, coriander, cumin, garlic, fenugreek seeds, allspice, chilli, cloves, cardamom.
ALLERGENS: May contain traces of CELERY and MUSTARD.
Nutrition information
| Average nutrition information | per 100 g |
| Energy | 1197 kJ / 285 kcal |
| Fat | 9.6 g |
| of which saturates | 1.41 g |
| Carbohydrate | 37.9 g |
| of which sugars | 1.9 g |
| Protein | 11.3 g |
| Salt | 13.9 g |
Storage
Store in a cool, dry place away from light and keep tightly closed. Avoid seasoning directly over a steaming pot to prevent moisture from entering the package.
Frequently asked questions about Berbere
What is Berbere?
A traditional Ethiopian and Eritrean seasoning commonly used for wot, lentils, pulses and slow-cooked dishes.
Is the seasoning hot?
Yes. Chilli and black pepper give it noticeable heat, while the other spices add warmth, fragrance and aromatic depth.
What does it go particularly well with?
It is especially good with red lentils, chickpeas, stews, chicken, lamb, pumpkin, aubergine and sweet potatoes.
How much should I use?
Start with about 1 teaspoon for 2–3 portions. Taste after a few minutes of cooking and add more if required.
