Berbere Spice

This Ethiopian spice blend, made with green cardamom, fenugreek seeds, cumin, ginger, chills, paprika, and more, is essential in Ethiopian cooking.

Makes about a cup

Course Condiment, spice

Cuisine African, Ethiopian

Diet Gluten Free

Prep Time 15

Total Time 15

Servings

Calories 25kcal

Author Imma

3 tablespoons (20g) smoked paprika
2 tablespoons (15g) paprika
1 tablespoon (8-9g) ground ginger
1 tablespoon (10g) granulated garlic
1 tablespoon (2g) dried basil
1 teaspoon (2-3g) white pepper
½ tablespoon (5g) cinnamon
½ tablespoon (8-9g) ground nutmeg
½ tablespoon (5-6g) fenugreek
1 teaspoon (3g) cumin
1 teaspoon (2g) cardamon
1 tablespoon (5g) or more dried chilis or cayenne (adjust amounts to suit tastes)

If using whole spices, lightly toast on low heat in a fry pan for a few minutes. Toast just until the spices become aromatic and smell nice and toasty. Then, grind in a coffee grinder.
Store it in a glass jar and keep it away from light and heat in the pantry. I make a huge batch and keep it in a ziplock bag in the freezer, taking out enough for a month at a time.

Feel free to adjust spices to what you have available and your tastes.
Store in a glass jar away from heat and light for about six months.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.