{"product_id":"berbere","title":"Berbere ","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBerbere, the Ethiopian spice blend with fiery heat and fruity depth\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBerbere is the national spice blend of Ethiopia and the aromatic heart of East African cooking. We compose it in our workshop in Klingenberg am Main from black pepper, fenugreek seed, ginger, cinnamon blossom, coriander seeds, bird's-eye chili, ajowan seeds, cardamom, allspice and cloves. The character: fiery-hot with fruity depth, floral from the fenugreek, warm from the cinnamon and with a long aromatic finish.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eBerbere is the seasoning for doro wat (Ethiopian chicken curry), kitfo (tartare with berbere butter), misir wat (lentil stew), braises with lamb and beef, poultry, game, terrines and goose liver. Also for vegetable stews with lentils or beans, in tomato sauces, bean pans, couscous or as a seasoning for minced meat and burgers. Classically, berbere is sweated in niter kibbeh (spiced clarified butter), where it releases its aromas.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Berbere is distinctly hot, mainly from the bird's-eye chili. Work your way up carefully – a level teaspoon per person when cooking is usually enough. Better to scatter more at the table or serve over yoghurt, which softens the heat.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: Doro Wat – Ethiopian chicken curry\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe Ethiopian Sunday classic, simpler than it looks.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e800 g chicken legs or thighs\u003c\/li\u003e\n\u003cli\u003e3 large onions, very finely chopped\u003c\/li\u003e\n\u003cli\u003e2 tbsp Berbere\u003c\/li\u003e\n\u003cli\u003e4 tbsp butter (or niter kibbeh, if available)\u003c\/li\u003e\n\u003cli\u003e4 cloves of garlic, a thumb-sized piece of ginger\u003c\/li\u003e\n\u003cli\u003e250 ml chicken stock, 4 hard-boiled eggs\u003c\/li\u003e\n\u003cli\u003e1 tsp \u003ca href=\"\/en\/products\/afrikanisches-perlensalz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAfrican pearl salt\u003c\/strong\u003e\u003c\/a\u003e for African authenticity\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Dry-roast the onions in a heavy pan without fat over medium heat for twenty minutes, stirring, until golden brown. Add the butter, keep stirring, then add garlic, ginger and berbere and sweat for a minute. Deglaze with stock, add the chicken and salt, and braise gently, covered, for 40 minutes. Score the eggs several times and let them steep in the sauce for the last 10 minutes. Serve with injera flatbread or basmati rice and a dollop of yoghurt.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy this Berbere?\u003c\/strong\u003e We use specially roasted fenugreek – this makes the blend noticeably more floral and less bitter than most imported berberes. The \u003ca href=\"\/en\/products\/afrikanisches-perlensalz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAfrican pearl salt\u003c\/strong\u003e\u003c\/a\u003e rounds off the authenticity.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eEthiopian spice blend with bird's-eye chili, fenugreek and cinnamon blossom\u003c\/li\u003e\n\u003cli\u003eA fiery-hot character with fruity depth and floral seasoning\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile for doro wat, lentil stews, lamb, poultry and terrines\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eRelated hot blends are our \u003ca href=\"\/en\/products\/harissa-3\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHarissa\u003c\/strong\u003e\u003c\/a\u003e from Tunisia and our \u003ca href=\"\/en\/products\/cajun-spice-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCajun Spice\u003c\/strong\u003e\u003c\/a\u003e from Louisiana. Mexican depth with a chocolate edge comes from our \u003ca href=\"\/en\/products\/mole\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMole\u003c\/strong\u003e\u003c\/a\u003e; the Japanese heat variant is \u003ca href=\"\/en\/products\/togarashi-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTogarashi\u003c\/strong\u003e\u003c\/a\u003e with a sansho tingle. Salt for broths and stews: the mineral \u003ca href=\"\/en\/products\/afrikanisches-perlensalz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAfrican pearl salt\u003c\/strong\u003e\u003c\/a\u003e or the smoky-hot \u003ca href=\"\/en\/products\/rauchiges-chilisalz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoky chili salt\u003c\/strong\u003e\u003c\/a\u003e as a table salt. For the oriental bridge, our \u003ca href=\"\/en\/products\/baharat-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBaharat\u003c\/strong\u003e\u003c\/a\u003e with pepper and cardamom is a great addition. A sweet-fruity companion to the heat is our \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Berbere?\u003c\/strong\u003e\u003cbr\u003e\nDistinctly hot – noticeably fierier than \u003ca href=\"\/en\/products\/harissa-3\" style=\"text-decoration: underline;\"\u003eHarissa\u003c\/a\u003e thanks to the bird's-eye chili, but with a fruity-floral depth. If you can't take much heat, dose sparingly and combine with yoghurt or sour cream, which soften the heat considerably.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat can I use Berbere for?\u003c\/strong\u003e\u003cbr\u003e\nClassically for doro wat (chicken curry), misir wat (lentil stew), kitfo (berbere-butter tartare), lamb and beef braises, game and poultry. Also in bean stews, tomato sauces, in minced meat and even as a rub for spare ribs.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat is niter kibbeh?\u003c\/strong\u003e\u003cbr\u003e\nNiter kibbeh is Ethiopian clarified butter in which berbere is heated with garlic, ginger and cardamom before cooking. Similar to Indian ghee, but seasoned. To try it: melt butter gently with a teaspoon of berbere and garlic, clarify and strain through a cloth.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat's the difference between Berbere and \u003ca href=\"\/en\/products\/harissa-3\" style=\"text-decoration: underline;\"\u003eHarissa\u003c\/a\u003e?\u003c\/strong\u003e\u003cbr\u003e\n\u003ca href=\"\/en\/products\/harissa-3\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHarissa\u003c\/strong\u003e\u003c\/a\u003e is the Tunisian blend with chili, caraway and garlic, hotter with a cumin depth. Berbere is the Ethiopian version with fenugreek, cinnamon blossom and bird's-eye chili, fierier and more fruity-floral. Harissa for North African lamb, berbere for highland braises.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is Berbere?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Distinctly hot, noticeably fierier than Harissa thanks to the bird's-eye chili, but with a fruity-floral depth. If you can't take much heat, dose sparingly and combine with yoghurt or sour cream, which soften the heat considerably.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What can I use Berbere for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Classically for doro wat (chicken curry), misir wat (lentil stew), kitfo (berbere-butter tartare), lamb and beef braises, game and poultry. Also in bean stews, tomato sauces, in minced meat and even as a rub for spare ribs.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is niter kibbeh?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Niter kibbeh is Ethiopian clarified butter in which berbere is heated with garlic, ginger and cardamom before cooking. Similar to Indian ghee, but seasoned. To try it, melt butter gently with a teaspoon of berbere and garlic, clarify and strain through a cloth.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What's the difference between Berbere and Harissa?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Harissa is the Tunisian blend with chili, caraway and garlic, hotter with a cumin depth. Berbere is the Ethiopian version with fenugreek, cinnamon blossom and bird's-eye chili, fierier and more fruity-floral. Harissa for North African lamb, berbere for highland braises.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564771643658,"sku":"30398","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/berbere-845182.jpg?v=1736523010","url":"https:\/\/altesgewuerzamt.live\/en\/products\/berbere","provider":"www.altesgewuerzamt.live","version":"1.0","type":"link"}