Berbere (Ethiopian Spice Blend) Recipe
Keep a jar of this smoky, spicy, highly aromatic berbere spice mix on hand to make tasty Ethiopian recipes like Doro Wat and Misir Wat. It takes just 10 minutes to make but has the mojo to magically transform vegetables and lentils into utter deliciousness.
Prep Time5 minutes mins
Cook Time5 minutes mins
Total Time10 minutes mins
Course: Spice Mix
Cuisine: African, Ethiopian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 16 tablespoons (approx)
Calories: 15kcal
Place the coriander seeds, green cardamom pods, fenugreek seeds, peppercorns, allspice berries, cloves and cinnamon sticks in a dry skillet.
Toast over medium heat until the spices become very fragrant, about 4-5 minutes. Turn off the heat and stir in the red chili peppers and nutmeg.
Remove the toasted spices to a bowl to cool. Once cooled, place in a spice grinder or blender bowl.
Add onion flakes to the spice grinder or blender. Blend into a fine powder.
Remove the spice blend to a bowl. Add paprika, ginger powder and garlic powder.
Mix well to blend all the spices. Store in an airtight jar in a cool, dark spot or in the refrigerator.
- The peppercorns and red chili peppers add a good bit of spice to berbere but the spice blend itself is not overwhelmingly spicy. When you cook with berbere you can skip adding any more pepper to the recipe you are making if you are sensitive to spice.
Storage instructions:
- Store the berbere in a cool, dark cupboard or in the refrigerator for up to a year.
Serving: 1tablespoon | Calories: 15kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 2mg | Potassium: 80mg | Fiber: 1g | Sugar: 1g | Vitamin A: 916IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg