Follow these steps for perfect results
cumin seeds
cloves
cardamom seeds
black peppercorns
allspice
whole
fenugreek seeds
coriander seeds
dried red chiles
stems removed
ginger root
fresh, grated
turmeric
ground
salt
paprika
cinnamon
ground
cloves
ground
Toast cumin seeds, cloves, cardamom seeds, black peppercorns, allspice, fenugreek seeds, and coriander in a small frying pan over medium-low heat for about 2 minutes, stirring constantly.
Remove the toasted spices from the pan and let them cool for 5 minutes.
Discard the stems from the dried red chiles.
Finely grind the toasted spices and dried chiles together in a spice grinder or with a mortar and pestle.
Mix the ground spices with the remaining ingredients: ginger, turmeric, salt, paprika, cinnamon, and ground cloves.
Store the Berbere spice blend refrigerated in a well-sealed jar or tightly closed plastic bag.
Expert advice for the best results
Toast spices gently to avoid burning, which can result in a bitter taste.
Adjust the amount of chili peppers to control the spice level.
Store in a cool, dark place to preserve flavor and potency.
Everything you need to know before you start
5 minutes
Can be made in advance and stored for several months.
Serve as a condiment or sprinkle over dishes.
Sprinkle over roasted vegetables.
Use as a dry rub for meats.
Stir into stews and lentil dishes.
Balances the spice with sweetness.
Complements the earthy flavors.
Discover the story behind this recipe
A staple spice blend in Ethiopian cuisine, used in many traditional dishes.
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