Description
How to make Ethiopian Berbere Spice Blend with common spices you may already have in your pantry. Filled with complex bright spicy flavor. Easy to make in about 15 minutes!
Ingredients
Scale
- 3 tablespoons sweet paprika
- 4-6 whole dried red chilies ( or 1 tablespoon red chili flakes)
- 2 teaspoons cumin seeds (or powder)
- 1 teaspoon coriander seeds (or powder)
- 1 teaspoon cardamom seeds (cardamom powder)
- 1 teaspoon ground turmeric
- 1 teaspoon sea salt
- 1 teaspoon fenugreek seeds (or powder)
- 1 teaspoon black peppercorns (or freshly ground black pepper)
- 4 whole cloves (or 1/4 teaspoon ground cloves)
- 5 whole allspice (or 1/2 teaspoon allspice
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
Instructions
- In a dry skillet, toast whole spices 3-5 minutes over medium heat until fragrant, stirring all the while so as not to scorch.
- Add ground spices and toast 2 minutes more.
- If using whole spices, grind in a spice grinder or mortar and pestle until finely ground.
- Store in a sealed container.
Notes
Berbere will keep up to 6 months.
Nutrition
- Serving Size: 1 teaspoon
- Calories: 8
- Sugar: 0.1 g
- Sodium: 99.4 mg
- Fat: 0.3 g
- Saturated Fat: 0.1 g
- Carbohydrates: 1.6 g
- Fiber: 0.8 g
- Protein: 0.3 g
- Cholesterol: 0 mg