Berbere (ethiopian Spice Blend)
From ConGusto 5 years ago
- Minutes to make
- Serves 6-Tablespoons
Berbere is a hot spice blend that is an integral ingredient in Ethiopian cuisine. Both full of flavor and heat, this spice is not for the faint of heart – or taste buds! Every Ethiopian cook has their own version of this blend. Read more Some versions include lesser known spices like nigella seeds, ajwain, and korarima, a spice that grows wild in Ethiopia. Whatever the version, there are several key spices that are common to all and the result is a fiery, bright red, highly aromatic and flavorful seasoning blend. Fantastic as a rub for meat, poultry and fish, a seasoning for stews, soups, grains and vegetables. Berbere is a wonderful all-purpose seasoning. Try it instead your other spice blends and take a walk on the wild side....con gusto. See less
Ingredients
- - 2 teaspoons coriander seeds shopping list
- - 1 teaspoon cumin seeds shopping list
- - ½ teaspoon fenugreek seeds shopping list
- - 1 teaspoon black peppercorns shopping list
- - 2 whole allspice berries shopping list
- - Seeds of 4 green cardamom pods shopping list
- - 4 cloves shopping list
- - 5 dried red chilies, seeded, broken into small pieces (see Note) shopping list
- - 3 tablespoons sweet paprika shopping list
- - 1 teaspoon salt shopping list
- - ¼ teaspoon nutmeg shopping list
- - ½ teaspoon ginger shopping list
- - ¼ teaspoon cinnamon shopping list
- - 1 teaspoon turmeric shopping list
How to make it
- - In a heavy skillet over high heat, toast the whole spices (seeds) and chilies, shaking the pan regularly to prevent scorching, until very fragrant, about 3 minutes.
- - Transfer to a bowl and let cool completely.
- - Grind the cooled spices in a spice or coffee grinder. Add all remaining ground spices and salt and grind everything together.
- - Store in an airtight container in a dark place.
- NOTES:
- If you like extreme heat, leave a few of the seeds in. It will still be very spicy even without the seeds.
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