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a bowl of the berbere spice
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Berbere (Ethiopian Spice Mix) Recipe

Total Time6 minutes
Servings: 1 cup

Ingredients

Whole Spices:

  • 4 to 6 dried red chilies like chili de arbol, with seeds removed
  • 2 Teaspoons of cumin seeds
  • 2 Teaspoons of coriander seeds
  • 1 Teaspoon of black peppercorns
  • 1 Teaspoon of fenugreek seeds
  • Seeds from 4 green cardamom pods
  • 4 Whole cloves
  • 3 Whole allspice berries

Ground Spices:

  • 3 Tablespoons of paprika sweet
  • 1 Teaspoon of ground turmeric
  • 1 Teaspoon of salt
  • ½ Teaspoon of ground ginger
  • ¼ Teaspoon of ground cinnamon
  • ¼ Teaspoon of ground nutmeg

Instructions

  • Toast the whole spices (optional): Add the whole spices to a pan/skillet and place this over high heat. Toast the whole spices in the pan/skillet, making sure to stir/ shake the spices so they don’t burn, for 2 to 3 minutes or until they are fragrant. Transfer the toasted spices to a bowl or plate and set them aside.
  • Grind the whole spices: Once the toasted whole spices are cool to the touch add them to a coffee/spice grinder. Grind these whole spices for a couple of minutes or until they form a fine powder. Then pour this powder into a bowl
  • Combine the spices: Add the remaining spices and salt to the bowl with the freshly ground spices. Use a fork or a whisk to stir all of these ingredients together until thoroughly incorporated.
  • Store the berbere in a glass jar and use it in your favorite recipes.