Homemade fiery, sweet, and aromatic Ethiopian berbere spice mix adds warmth and unique spicy, rich undertones to a variety of your culinary creations.
- 5 dried red chilies (1 tsp. red chili flakes)
- 1 - 1 ½ inch stick cinnamon (1 tsp. ground)
- 2 allspice berries (1/8 tsp. ground)
- 1 tsp. cardamom pods (10 green pods or 1 ½ tsp. ground)
- ½ tsp. cloves (1/4 tsp. ground)
- 2 tsp. coriander seeds (2 ½ tsp. ground)
- 2 tsp. cumin seeds (2 ½ tsp. ground)
- 2 tsp. fenugreek seeds (or 1 tsp. ground)
- 1 tsp. white peppercorns (1 tsp. ground)
- 1 tsp. ginger
- ½ tsp nutmeg (or ¼ tsp. whole nutmeg)
- 1 tsp. smoked paprika
- 2 tsp. sweet paprika
- 2 tsp. turmeric
- 1 tsp. sea salt
- Break the red chilis and shake the seeds out if you want your berbere less hot. Break the cinnamon stick.
- Add the whole spices (red chilies, cinnamon, cardamom, cloves, coriander seeds, cumin seeds, fenugreek seeds, and peppercorns to a heavy bottom skillet or pan. Heat the seeds over medium heat and toast them for 1-2 minutes. Stir them throughout to keep them from burning.
- Transfer the whole spices to a spice grinder and grind the spices until they are broken down into a fine powder.
- Add the spices from the grinder and the ground spices (ginger, nutmeg, smoked and sweet paprika, turmeric, and sea salt to a small bowl or jar. Mix well.
- Use berbere to spice up your favorite Ethiopian-inspired dishes.
- Store berbere in an airtight container. Be sure to label it and include the date.
- This is a dry spice, so it will stay as fresh as the oldest date on any individual spice; however, a good guideline is to use it within 3 months.
- Category: Essential Ingredients
- Cuisine: Ethiopian
Keywords: Ethiopian berbere spice mix