Ingredients
Directions
Heat the coriander seed, cumin seed, cardamom pods, fenugreek seed, and peppercorns on medium heat in a medium stovetop pan until fragrant (about 2–3 minutes), tossing often to prevent burning.
Once finished toasting, grind the spices in a spice grinder or with a mortar and pestle.
Add the toasted ground spices and remaining berbere spices to a small bowl and mix well.
Transfer to an airtight container and store in a dry, dark place for up to six months.
Chef's Notes
Substitutions
Use fennel seed in place of fenugreek seed.
Use smoked paprika in place of sweet paprika for a smoky flavor.
Use a blend of cinnamon, nutmeg, and clove in place of allspice.
Storage
Store in an airtight container in a dry, dark place for up to six months.
Ingredients
Directions
Heat the coriander seed, cumin seed, cardamom pods, fenugreek seed, and peppercorns on medium heat in a medium stovetop pan until fragrant (about 2–3 minutes), tossing often to prevent burning.
Once finished toasting, grind the spices in a spice grinder or with a mortar and pestle.
Add the toasted ground spices and remaining berbere spices to a small bowl and mix well.
Transfer to an airtight container and store in a dry, dark place for up to six months.
