Berbere is a mix of dried spices traditionally used in Ethiopian and Eritrean cuisine. It’s used to flavor stews or as a rub for grilled meat. (It would be delicious rubbed on grilled tofu or tempeh!) Creating your own spice blend helps to minimize unwanted additives and preservatives found in some store-bought spice blends. These spices are packed with anti-inflammatory phytonutrients, not to mention plenty of flavors. Use them often to create delicious and nutritious plant-based recipes!
Yields4 ServingsPrep Time5 minsCook Time3 minsTotal Time8 mins
Ingredients
½tspcoriander seed
½tspcumin seed
2green cardamom pods
¼tspfenugreek seed
⅛tsppeppercorns
1tbspchili powder
1tbspsweet paprika
¼tspground cayenne pepper (optional) +1/4 tsp as desired
¼tspgarlic powder
¼tspground ginger
⅛tspground nutmeg (freshly grated if possible)
⅛tspallspice
¼tspsalt (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
½tspcoriander seed
½tspcumin seed
2green cardamom pods
¼tspfenugreek seed
⅛tsppeppercorns
1tbspchili powder
1tbspsweet paprika
¼tspground cayenne pepper (optional) +1/4 tsp as desired
¼tspgarlic powder
¼tspground ginger
⅛tspground nutmeg (freshly grated if possible)
⅛tspallspice
¼tspsalt (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.