Berbere spice blend
Berbere spice blend, from above
VegVeganEthiopia

Berbere spice blend

Chilli, fenugreek, cardamom and friends, toasted and ground. The red heart of Ethiopian food.

25 minTime
1 gProtein each
hotSpice
The red heart1 chapter · 1 min read

Make it your way

Grandma's wayChillies, fenugreek, cardamom, coriander and more.
The original
31kcalsame
1 gproteinsame
3 gfibresame
25minutessame

Home berbere.

Per serving, worked out from the ingredient table.

Ingredients

12 servings
Dried red chilliabout 25 whole, stems removed
Kashmiri chilli powder3 tbsp, for colour
Fenugreek seeds2 tsp
Coriander seeds1 tbsp
Cumin seeds1 tsp
Black pepper1 tsp
Whole spices6 cardamom pods, 6 cloves, 1 inch cinnamon
Ajwain (carom seeds)½ tsp
Dry ginger powder (ground ginger)2 tsp
Salt1 tsp

Method

3 steps
  1. 1Toast the dried chillies in a dry pan on low, turning, until crisp.
  2. 2Toast the whole spices and fenugreek separately until fragrant.
  3. 3Cool, then grind everything with the chilli powder, ginger and salt to a fine powder.
Serve it like this

Keep in an airtight jar away from light; use within three months for best colour.

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Make it a meal

What goes with Berbere spice blend: a bread or rice, a side, something to drink and something sweet.

Bread or rice Injera at home60 min
Bread or rice Jeera rice30 min
With a main Doro wat120 min
With a main Misir wat40 min
With a main Shiro25 min
With a main Beef tibs25 min
To drink Ethiopian coffee45 min
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