Berbere Spice Blend

Berbere Spice Blend

A smoky, deeply spiced Ethiopian blend that turns simple stews into something layered and warm.

Total 15 min Makes 16 oz Calories 12/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover

This berbere blend toasts whole spices before grinding them with ground chile and paprika for a rust-red mix that's smoky, earthy, and gently fiery. Use it to season doro wat, lentil stews, roasted vegetables, or as a rub for grilled meats. Store it in an airtight jar and it keeps its punch for months.

Ingredients

  • 1/2 cup paprika
  • 1/4 cup cayenne pepper
  • 2 tablespoons ground ginger
  • 2 tablespoons fenugreek seeds
  • 1 tablespoon whole coriander seeds
  • 1 tablespoon whole cumin seeds
  • 1 tablespoon whole black peppercorns
  • 1 tablespoon whole allspice berries
  • 1 teaspoon whole cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground nutmeg
  • 2 teaspoons fine sea salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder

Method

  1. In a dry 9-inch skillet over medium heat, toast the fenugreek seeds, coriander seeds, cumin seeds, peppercorns, allspice berries, and cloves, shaking the pan frequently, until fragrant and slightly darkened.

  2. Transfer the toasted spices to a plate and let cool completely to room temperature.

  3. Grind the cooled toasted spices in a spice grinder or mortar and pestle until finely ground.

  4. In a medium bowl, whisk together the ground toasted spices, paprika, cayenne, ground ginger, cinnamon, cardamom, nutmeg, sea salt, onion powder, and garlic powder until evenly combined.

  5. Transfer the blend to an airtight jar and store in a cool, dark place for up to 6 months.

Rate this recipe

★ 3.4 (1)

Berbere Spice Blend

This berbere blend toasts whole spices before grinding them with ground chile and paprika for a rust-red mix that's smoky, earthy, and gently fiery. Use it to season doro wat, lentil stews, roasted vegetables, or as a rub for grilled meats. Store it in an airtight jar and it keeps its punch for months.

15 min 16 oz 12 cal

Ingredients

  • 1/2 cup paprika
  • 1/4 cup cayenne pepper
  • 2 tablespoons ground ginger
  • 2 tablespoons fenugreek seeds
  • 1 tablespoon whole coriander seeds
  • 1 tablespoon whole cumin seeds
  • 1 tablespoon whole black peppercorns
  • 1 tablespoon whole allspice berries
  • 1 teaspoon whole cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground nutmeg
  • 2 teaspoons fine sea salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder

Method

  1. 1

    In a dry 9-inch skillet over medium heat, toast the fenugreek seeds, coriander seeds, cumin seeds, peppercorns, allspice berries, and cloves, shaking the pan frequently, until fragrant and slightly darkened.

  2. 2

    Transfer the toasted spices to a plate and let cool completely to room temperature.

  3. 3

    Grind the cooled toasted spices in a spice grinder or mortar and pestle until finely ground.

  4. 4

    In a medium bowl, whisk together the ground toasted spices, paprika, cayenne, ground ginger, cinnamon, cardamom, nutmeg, sea salt, onion powder, and garlic powder until evenly combined.

  5. 5

    Transfer the blend to an airtight jar and store in a cool, dark place for up to 6 months.