Homemade Berbere Spice Seasoning Blend- Ethiopian Berbere Spice made with cardamom, fenugreek, cumin, ginger, chills, paprika and more. A building block in Ethiopian Cooking.
The word berbere means “hot” in Amharic —a spicy and flavorful spice blend. (Pronounced bari baray), somewhat of an all-purpose spice mix, widely used in Ethiopian dishes. A must have for Ethiopian cooking.
Just a teaspoon adds depth and flavor to sauces, soups, grains, vegetables, stews and protein, a spice blend that you need in your spice repertoire. Are you sold yet?
I have done my fair share of experimenting with this spice, blend lately and am putting it on EVERYYYYTHINGGG. Why?
It’s a great way to add some gusto to your cooking. Just this morning I put some in my eggs. And oh boy!!!
Making a batch of berbere spice is quite easy to put together. There are two ways of doing it; combine all the ground spice mix and store in an airtight container. Or toast some of the spice grains then blend, using a coffee grinder; this makes the spice blend incredibly aromatic.
This is a blend of a Western Version of Berbere’s spice mix that includes spices that are fairly easy to get. (You can get all you need at your neighborhood Indian Market) .The primary ingredient is paprika together other spices like garlic, ginger, fenugreek, cumin, cardamom, black pepper and of course Chili Pepper which gives it a kick.
Traditionally, berbere is spicy hot. Personally, I love the heat from the spice blend; I understand that not everyone does. So you may reduce the amount of chili used if you have a delicate palate – cut down the chili pepper and replace with big flavor with just a hum of heat.
Now that you have you’re berbere spice blend, now why don’t you try out this Ethiopian meal. It’s a sensory trip to Africa
- 3 Tablespoon smoked paprika
- 2 Tablespoons paprika
- 1- tablespoon ground ginger spice
- 1 Tablespoon granulated garlic spice
- 1 Tablespoon dried basil
- 1 teaspoon freshly ground white pepper
- ½ tablespoon cinnamon spice
- ½ Tablespoon ground nutmeg spice
- ½ Tablespoon Fenugreek
- 1 teaspoon Cumin
- 1 teaspoons cardamon spice
- 1 Tablespoon or more Hot pepper Chili, cayenne pepper Adjust to suit taste buds
- If using whole grain, lightly toast, on low heat, in a fry pan, for a couple of minutes, before grinding. Cook just until the spices smell nice and toasty. Then grind in a coffee grinder.
- Combine all the ingredients in a bowl, or Jar and stir so that all the ingredients have been fully combined