Berbere (Ethiopian Spice Blend)

Kimberly Killebrew

Central to Ethiopian cuisine, berbere is a spice blend that is fiery hot and bursting with flavor!

4.94 from 32 votes

Prep Time 10

Total Time 10

Course condiment, Seasoning

Cuisine ethiopian

Servings servings

Calories 11 kcal

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 salt
1/4 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon cinnamon
1 teaspoon turmeric

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.

If you like extreme heat, leave a few of the seeds in. It will still be very spicy even without the seeds.

Keyword Berbere

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