Ingredients
½ tsp coriander seed
½ tsp cumin seed
2 green cardamom pods
¼ tsp fenugreek seed
⅛ tsp peppercorns
1 tbsp chili powder
1 tbsp sweet paprika
¼ tsp ground cayenne pepper (optional) +1/4 tsp as desired
¼ tsp garlic powder
¼ tsp ground ginger
⅛ tsp ground nutmeg (freshly grated if possible)
⅛ tsp allspice
¼ tsp salt (optional)
Directions
1
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.
2
Once finished toasting, grind the spices in a spice grinder or with a mortar and pestle.
3
Add the toasted ground spices and remaining berbere spices to a small bowl and mix well.
4
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
½ tsp coriander seed
½ tsp cumin seed
2 green cardamom pods
¼ tsp fenugreek seed
⅛ tsp peppercorns
1 tbsp chili powder
1 tbsp sweet paprika
¼ tsp ground cayenne pepper (optional) +1/4 tsp as desired
¼ tsp garlic powder
¼ tsp ground ginger
⅛ tsp ground nutmeg (freshly grated if possible)
⅛ tsp allspice
¼ tsp salt (optional)
