Spice

Style

Berbere “style” points to regional and household formulas—hotter Mitmita-adjacent blends, milder stew mixes, or mill-specific ratios of chilli to fenugreek and warm spices. The same label can mean a dry rub for grilled meat or a softer, oil-bloomed paste base for wat. When a recipe specifies a style, match heat level and aroma: more fenugreek and cardamom for deep wat sauces, more pure chilli for finishing heat. Taste a pinch bloomed in oil before committing a whole pot; commercial jars vary sharply.

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Quantity

Unit

Kg Liters Whole

Note

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Hot Berbere

Mild Berbere

Mitmita Adjacent Hot

Characteristics

Preparations

Dry BlendOil PasteRubStew Seasoning

Traits

AromaticChilli-basedCustomisableDry Or Oil BloomedHousehold SpecificRegionalRegional FormulaVariable Heat

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 131

Amount per 100 g

Total Fat 10.5 g
Saturated Fat 7.13 g
Trans Fat 0 g
Monounsaturated Fat 3.07 g
Polyunsaturated Fat 0.34 g
Cholesterol 0 mg
Sodium 38.8 mg
Salt 0.1 g
Total Carbohydrate 5 g
Dietary Fibre 4 g
Total Sugars 2.5 g
Complex / starch 3.5 g
Protein 4 g
Water 78 g

Detailed nutrients

Energy 131 kcal
Water 78 g
Carbohydrates 5 g
- Sugars 2.5 g
- Starch 3.5 g
- Fibre 4 g
Protein 4 g
Fat 10.5 g
- Saturated Fat 7.13 g
- Monounsaturated Fat 3.07 g
- Polyunsaturated Fat 0.34 g
  - Omega-3 0.05 g
Vitamins 86.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 1.89 mg
- Vitamin B5 — Pantothenic Acid 0.47 mg
- Vitamin B6 0.28 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 36.2 µg
- Vitamin C 2 mg
- Vitamin E 1.77 mg
- Vitamin K 26.3 µg
Minerals 454 mg
- Major Minerals 453 mg
  - Calcium 67 mg
  - Sodium 38.8 mg
  - Potassium 347 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.1 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.1 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 1.89 · vitamin-b5-pantothenic-acid: 0.47 · vitamin-b6: 0.28 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 36.2 · vitamin-e: 1.77 · vitamin-k: 26.3 ·

Minerals

Sodium: 38.77 · Potassium: 347 · Calcium: 67 · Iron: 1.5 ·

Style of Berbere: composition reflects this culinary part relative to the whole ingredient.

History

1600ET

Highland and lowland Ethiopian kitchens diverged in berbere heat and spice balance by region.

2000

Export labels began naming mild, hot, and regional styles for non-local cooks.