Berbere: Ethiopian & Eritrean Spice Blend

Berbere: Ethiopian & Eritrean Spice Blend

Berbere is the fiery Ethiopian and Eritrean spice blend at the heart of dishes like zigni and doro wat. This homemade version is fresher and more fragrant than shop-bought, with the heat entirely in your control.

Course Spice mix

Cuisine Eritrean, Ethiopian

Diet Gluten Free, Vegan, Vegetarian

Keyword berbere, berbere spice, berbere spice blend, Ethiopian spice blend, how to make berbere, homemade berbere, Ethiopian spices

Prep Time 5

Cook Time 5

Total Time 10

Servings tablespoons

Calories 24kcal

Author Nicole Shroff

Ingredients

2 teaspoon cumin seeds
½ teaspoon korarima seeds or ¼ teaspoon ground green cardamom
2 teaspoon fenugreek seeds
3 whole cloves
10 whole black peppercorns
2 teaspoon ground red chilli pepper
1 tablespoon hot paprika powder
2 teaspoon ground coriander
¼ teaspoon ground cinnamon
a pinch ground nutmeg

Instructions

Toast the whole spices. In a dry pan over medium-low heat, toast the 2 tsp cumin seeds, ½ tsp korarima seeds2 tsp fenugreek seeds, 3 whole cloves, 10 whole black peppercorns swirling constantly until fragrant for about 3–4 minutes. Adjust the heat so they don't get too hot and burn and keep them moving. Tip into a small bowl to cool before grinding.
Grind the whole spices in a spice grinder to a smooth powder and pour into a bowl. Combine with 2 tsp ground red chilli pepper, 1 Tbsp hot paprika powder, 2 tsp ground coriander, ¼ tsp ground cinnamon and a pinch ground nutmeg and mix well. Transfer to a sealed container and keep for up to a month.

Notes

Toasting and grinding whole spices gives a deeper, fresher flavour than pre-ground. If short on time, use only pre-ground spices instead and mix the powders together, but the result won't be quite as fragrant.

Careful not to burn the spices, cumin seeds become bitter if they burn, so use a low heat and keep moving them. Remove from the heat as soon as they are fragrant.

Adjust the amount of chilli according to your taste and keeping the aromatic spices the same. For a milder blend, use sweet paprika and reduce the red chilli pepper.

Gluten-free note - spices are naturally gluten-free, but pre-ground spices are occasionally milled in facilities that also handle gluten. If you are cooking for someone with coeliac disease, check for certified gluten-free spices.

Store in a sealed jar away from heat and light for up to a month for best flavour. Make small batches often rather than one large amount.

Korarima substitute - If you can't find it, green cardamom is the closest substitute; but korarima is milder than green cardamom, so use the amount suggested in the recipe so it does not overpower the flavour.

Nutrition