Berbere and the taste of the horn of Africa

From sensual to tasty to spicy: the spices of Ethiopian and Eritrean cuisine: Berbere is the taste of the Horn of Africa.

There are also countless spices – hardly known beyond the borders of East Africa – that make a Habesha dish so characteristic and so tasty.

Ginger, coriander, cinnamon, coffee, vanilla – many spices and luxury foods have become so natural to us that hardly anyone cares about their origins. In addition to India, Africa has always played a central role in growing and trading spices. Pepper from East Africa was so precious at times that it was balanced with gold.

The spices make the Eritrean and Ethiopian cuisine so special

But especially the Habesha cuisine, which has its origins in Ethiopia and Eritrea, is home to some spices and spice mixtures that many may still be completely unfamiliar with.

It is time to raise this rich treasure!

The main spices of Ethiopian and Eritrean cuisine

The traditional Berbere

Berbere is one of the hottest Ethiopian spice blends. The essential components of the berbere are chili, ginger, garlic, coriander, clove and allspice.

Let yourself be inspired by our recipes!

Spicy recipes from the Eritrean / Ethiopian cuisine