Berbere is immediately recognizable as a staple of Ethiopian cuisine. It has a floral, sweet, and spicy flavor that can be mixed with oil to form the condiment paste, “awaze.” You can also use it with lentils, stews, and as a dry rub. Our own recipe, blended with paprika, salt, cayenne, crushed red pepper, fenugreek, cardamom, ginger, black pepper, allspice, coriander, turmeric, cumin, cloves, and cinnamon.