Berbere Arabic Chile and Spice Paste Recipe

Berbere Arabic Chile and Spice Paste
submitted by sumit at


Preparation Time40 MinCooking Time5 Min
Ready In45 MinCuisine
MethodMain Ingredient
Interest Group


 Dried chilies2 Cup (32 tbs)
 Water2 Cup (32 tbs), boiling (Enough To Cover The Chilies)
 Cumin2 Teaspoon
 Onion1 , minced
 Garlic2 Clove (10 gm), minced
 Ginger1 Tablespoon
 Turmeric1 Teaspoon
 Freshly ground pepper1 Teaspoon
 Salt1 Teaspoon
 Cardamom seeds1 Teaspoon (From 4 Pods)

Nutrition Facts

Serving size: Complete recipe

Calories 405 Calories from Fat 65

% Daily Value*

Total Fat 8 g12%

Saturated Fat 1.1 g5.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2036.2 mg84.8%

Total Carbohydrates 85 g28.3%

Dietary Fiber 28.9 g115.6%

Sugars 37 g

Protein 14 g27%

Vitamin A 394.9% Vitamin C 69%

Calcium 23% Iron 88.2%

*Based on a 2000 Calorie diet


1) From the chilies, remove the stems. To make a less hot sauce, remove the seeds as well.
2) Use the boiling water to cover the chillies and allow them to soften for about 30 minutes.

3) In a dry heavy skillet, toast the cumin till its color darkens and the aroma becomes more fragrant than before.
4) Drain the chilies. Keep some of the soaking liquid aside.
5) Puree the chilies well with the onion, garlic, seasonings and some of the soaking water.

6) Serve or use as preferred.