Berbere (Ethiopian Spice Blend)
Central to Ethiopian cuisine, berbere is a spice blend that is fiery hot and bursting with flavor!
Equipment
Ingredients
- 2 teaspoons coriander seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon fenugreek seeds
- 1 teaspoon black peppercorns
- 2 whole allspice berries
- Seeds of 4 green cardamom pods
- 4 cloves
- 5 dried red chilies , seeds and membranes removed and broken into small pieces (see Note)
- 3 tablespoons sweet paprika
- 1 teaspoon turmeric
- 1 teaspoon kosher or sea salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
Instructions
- In a heavy skillet over high heat, toast the whole spices (seeds) and chilies, shaking the pan regularly to prevent scorching, until very fragrant, about 3 minutes. Transfer to a bowl and let cool completely.
- Grind the cooled spices in a spice or coffee grinder. Add all remaining ground spices and salt and grind everything together.Store in an airtight container in a dark, cool place. Will keep for up to 3 months.
Notes
If you like extreme heat, leave the membranes and a few of the seeds in. It will still be very spicy even without them.
Nutrition
Serving: 1teaspoonCalories: 11kcalCarbohydrates: 2gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 127mgPotassium: 78mgFiber: 1gSugar: 1gVitamin A: 694IUVitamin C: 18mgCalcium: 8mgIron: 1mg
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