Berbere Spice Mix (Ethiopian/Eritrean)

Name: Berbere Spice Mix (Ethiopian/Eritrean)
Ingredients: 20–30 g (adjust heat) Dried red chilies; 50 g Paprika (sweet); 20 g Fenugreek seeds; 20 g Coriander seeds; 15 g Cumin seeds; 10 pods Cardamom pods; 10 g Black peppercorns; 5 g Allspice berries; 5 g Cloves; 1 small Cinnamon stick; 1 tsp Ginger powder; 1 tsp Turmeric; 2 tsp Salt

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesBerbereEthiopiaSpiceMixAromaticSpicyFromScratch

Nutrition (per serving)

40Calories

2 gProtein

6 gCarbs

2 gFat

1 gSugar

800 mgSalt

Ingredients

20–30 g (adjust heat) Dried red chilies
50 g Paprika (sweet)
20 g Fenugreek seeds
20 g Coriander seeds
15 g Cumin seeds
10 pods Cardamom pods
10 g Black peppercorns
5 g Allspice berries
5 g Cloves
1 small Cinnamon stick
1 tsp Ginger powder
1 tsp Turmeric
2 tsp Salt

Method

Toast whole spices (fenugreek, coriander, cumin, cardamom, peppercorns, allspice, cloves, cinnamon, chilies) in dry pan over medium heat 3–5 min until fragrant → cool.
Remove cardamom seeds from pods → discard pods.
Grind toasted spices + chilies to fine powder in spice grinder.
Mix with paprika, ginger powder, turmeric, salt → stir until uniform.
Store in airtight jar in cool dark place up to 6 months.
Use 2–4 tbsp per stew (wat), lentil dishes, or as rub — warm, spicy, aromatic Ethiopian berbere spice mix.