Berbere Spice Blend

Name: Berbere Spice Blend
Prep time: 5 min
Cook time: 3 min
Total time: 8 min
Yield: 4 servings
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)

Nichole Dandrea-Russert, MS, RDN

2 years ago

Yields4 ServingsPrep Time5 minsCook Time3 minsTotal Time8 mins

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

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.