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Missoula, MT  59803 

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© 2017 by The Silk Road Cooking

Ethiopian Berberé  ...is an Ethiopian spice blend possessing a coarse, earthy texture and a zesty, hot flavor. When it comes to complex, spicy flavors, nothing surpasses Ethiopian cuisine. With it’s earthy aromas of fenugreek, cardamom, cloves and cumin Berberé embodies some of our favorite flavor combinations. 

Background We truly enjoy the Ethiopian collective dining experience … everyone sits around low tables and eats from the same plate. Usually prepared from a cupboard-full of herbs and spices, Berberé is pan-roasted and fresh-ground. The combination of fenugreek and red pepper is essential to Berberé; while one or two of the other ingredients may be left out, the fenugreek and red pepper are must-haves. 

Regional Cuisine Pheasant would be an ideal partner, to make a version of doro wat, a chicken stew considered the national dish of Ethiopia; remember African chickens tend to be old and tough — closer to pheasant than American chicken. Or, you could use venison to make a dish of segi wat, which is typically prepared with lamb. Berberé adds wonderful spiciness when used as a rub on red or white meats for roasting, grilling, barbecuing or pan-frying. Add water or oil to form a paste to flavor stir-fries, soups and casseroles or use it as a base for curry. 

Ethopian Berbere

  • Ingredients

    Chile pepper, paprika, fenugreek, ginger, black peppercorn, coriander, cumin, cardamom, allspice, nutmeg, turmeric, cinnamon, ajwain, clove

  • Dietary Nutrition

    No Salt!

    No Sugar!

    Non-GMO: made with non GMO ingredients

    GF: made with gluten free ingredients

    100% Natural: no additives, bulkers, preservatives or MSG

    No Nuts: this spice blends does not contain nuts, but is processed in a facility that also processes nuts 

    Vegan: This spice blend does not contain any animal products

    Spices are proudly roasted, ground and blended in Montana, USA

  • Flavor and Uses

    Ethiopia makes us think about hot and dirty, and that's what you're gonna be (hot and dirty) when you bake Ethiopian Berberé into a barbeque sauce. When we asked our cooks to describe it, they gave us "exotic, complex, zesty, earth & bold."


    So, we put that on the front label "Coarse, earthy & bold, zesty-hot finish. Versatile: seafood, roasted veggies, wild game, pasta sauces". When we cook for our kids, we end up putting the can of Berberé on the table to sprinkle like pepper, and bring the heat level up a few notches. 


    But really, this blend will creep up on you, and become a go-to for both heat and flavor!