Berbere Spice

A flavorsome meal does wonders for the soul. Adding the classic and traditional Berbere Spice to your meal is a sure way of making your meal more delicious and full of flavor. This spice blend will give your meal that spicy and zesty kick. You will find yourself adding this to almost all your meals.

Course Condiment, Spice

Cuisine Ethiopian

Keyword Berbere, Spice

Prep Time 5

Cook Time 5

Total Time 10

Servings serving

Calories 266.5kcal

Ingredients

2 teaspoons coriander seeds
1 teaspoon fenugreek seeds
1 teaspoon black peppercorns
6 cardamom pods
3 allspice berries
½ tablespoon dried garlic flakes
¼ cup dried onion flakes
5 chiles de árbol stemmed and seeded
4 tablespoons Hungarian paprika
1-½ teaspoons kosher salt
1 teaspoon ground cinnamon
1 tablespoon ground ginger
4 whole cloves [or ¼ teaspoon of ground]
1 tablespoon cayenne pepper

Optional

¼ teaspoon whole ajwain seeds Nech Azmud
¼ teaspoon whole black cumin seeds Tikur Azmud
2 teaspoons dried Ethiopian besobela sacred basil

US Customary - Metric

Instructions

Combine coriander, fenugreek, black peppercorns, cardamom, and allspice in a dry skillet. Place over medium-low heat and toast, stirring constantly until fragrant-about 3 to 4 minutes.
Once cooled, add to a grinder together with all the other ingredients and grind into a fine powder.
Use as desired and store the remaining in a glass jar with a tight-fitting lid.

Notes

Berbere Spice can be quite intense so start with a small amount of Berbere spice in your dishes.
Berbere spice is at its best when freshly ground.
Toasting the spices before grinding can bring out more of the flavors.
Berbere spices can be used to season meats, poultry, fish and vegetables.
You can also use berbere to make sauces, soups and stews.
Berbere can be used as a dry rub for grilled or roasted meats.
Store your Berbere spice in an airtight container in a cool, dry place for up to one year.

Nutrition