Make your own bold Ethiopian-style berbere spice blend with dried chillies, paprika, coriander, cumin, fenugreek, cardamom, ginger, garlic, and warming spices. This fragrant homemade seasoning adds rich heat and depth to stews, meats, vegetables, lentils, and grains.
Calories
8kcal
Protein
0.3g
Carbs
1.4g
Fat
0.3g
Place the coriander seeds, cumin seeds, fenugreek seeds, black peppercorns, cardamom seeds, and cloves in a dry skillet over medium-low heat. Toast for 2 to 3 minutes, shaking the pan frequently, until the spices become fragrant.
Immediately transfer the toasted spices to a cool plate or bowl and let them cool completely. This prevents residual heat from cooking the spices further.
Transfer the cooled whole spices to a spice grinder and pulse until finely ground. Avoid grinding while the spices are still hot.
Add the ground spices, paprika, dried chilli, ginger, garlic powder, turmeric, cinnamon, nutmeg, allspice, and salt. Grind briefly or whisk thoroughly until the mixture is evenly combined.
Transfer the finished spice blend to a completely dry airtight jar. Keep it in a cool, dark cupboard away from heat and direct sunlight.
This berbere spice recipe creates a bold, aromatic Ethiopian-style seasoning with dried chilli, paprika, coriander, cumin, fenugreek, cardamom, ginger and warming spices. Toasting the whole spices first brings out their natural aroma and gives the finished blend a deeper flavour.
Berbere is a fragrant chilli-based spice blend strongly associated with Ethiopian and Eritrean cooking. Its flavour is not simply hot; it combines chilli heat with earthy, warm, sweet and aromatic notes from spices such as fenugreek, coriander, cardamom, ginger and cinnamon. Different blends can vary, so there is no single fixed formula.
Freshly toasted spices give a stronger aroma.
You can adjust the heat to suit your taste.
It is easy to prepare in a small batch.
It adds depth to everyday dishes.
You control the ingredients and seasoning.
Use homemade berbere to season chicken, lamb, lentils, beans, roasted vegetables, soups and hearty stews. It can also be mixed with oil or yoghurt to create a flavourful marinade.
Use medium-low heat and toast the whole spices only until fragrant. Over-toasting can make delicate spices bitter.
The chilli level can be adjusted according to the type and strength of dried chilli used. For a milder blend, reduce the hot chilli and increase the paprika.
Keep the finished berbere in a clean, airtight jar away from heat, moisture and direct sunlight. For the best flavour, use it while the spices are still fresh and aromatic.
Berbere can be spicy, but its flavour should also have plenty of aromatic depth. The heat depends largely on the type and quantity of chilli used.
Some traditional ingredients can be difficult to find outside Ethiopia and Eritrea. A practical homemade blend can use commonly available spices while still creating a complex, aromatic seasoning.
When kept in an airtight container in a cool, dry and dark place, the blend can remain usable for months. However, its aroma and potency gradually decrease over time.
This homemade berbere spice recipe is an easy way to add bold colour, warmth and layered flavour to everyday cooking. Toasted whole spices give the blend a particularly fragrant character, while the chilli and paprika provide its distinctive red colour and heat. For more homemade spice blends and recipes, explore LaGrub.
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