This spice even has its own dish: minchet abish – ground beef pan-fried with spices. We call it fenugreek in English, and it’s a staple of Indian curries.

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This is the staple spice blend of Ethiopian cuisine: a brick-red powder that every wot must have to be considered a wot. The preparation of berbere begins by removing the seeds from chili peppers, drying them in the sun, grinding them into a powder, and then adding small portions of garlic, ginger, sacred basil, cloves, fenugreek, cumin, cardamom and more, depending upon each chef’s recipe. The finished product has an aroma dominated by red pepper, and you don’t need a lot of it to add heat to a dish. I even use it in pasta sauces instead of crushed red peppers.

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Berbere is a traditional spice blend used in Ethiopian cuisine. It’s known for its complex and bold flavor profile, and Berbere spice typically contains a mix of various spices and herbs, including ground chili peppers, making it quite spicy. It is used to season and flavor a wide range of Ethiopian dishes, including Beef stew (ስጋ ወጥ) chicken stew (ዶሮ ወጥ), Red lentil stew (ምስር ወጥ), Awaze sauce (አዋዜ) and more. Berbere can also act as a meat rub before frying or grilling.