Berbere recipe (Ethiopian spice blend)

Berbere recipe (Ethiopian spice blend)

Homemade berbere recipe! Berbere spice is a blend from Ethiopia very common in Ethiopian cuisine. Fiery chiles and warming spices make this perfect for soups, stews, or as a seasoning!

Course Other

Cuisine Ethiopian

Keyword spice, vegan

Prep Time 5

Cook Time 3

Total Time 8

Servings cups

Calories 611kcal

Author Trish Bozeman

Ingredients

2 teaspoon fenugreek seeds
1 teaspoon black peppercorns
10 whole cloves
16 medium dried spicy red finger chiles, stems removed
3 teaspoon ground coriander
½ teaspoon ground allspice
2 teaspoon ground cardamom
4 tablespoon onion powder
6 tablespoon paprika
1 tablespoon garlic salt
1 teaspoon ground nutmeg
1 teaspoon ground ginger
½ teaspoon ground cinnamon

Instructions

Combine fenugreek seeds, peppercorns, and cloves in a small frying pan. Heat over medium high heat until fragrant and toasted, about 3 minutes. Do not burn. Set aside.
Grind the red chiles in a spice grinder or coffee grinder. Add the toasted spices and grind until fine.
In a medium bowl, combine the chile mixture with the remaining ingredients. Whisk together until well blended.
Store in an airtight container.

Notes

Here's a note from a reader about berbere:

"If you want that “red hue” add gochugaru pepper..or even gochujang sauce."

Nutrition