This traditional Ethiopian berbere spice blend is easy to make and can be stored in a sealed container just like you would a curry powder. Use it for meats, stews, shakshuka and pasta.
Course Appetizer, Main Course
Cuisine Ethiopian
Keyword Spice blend
Prep Time 7 minutesminutes
Cook Time 3 minutesminutes
Servings 10
Calories 17kcal
Author Cristina
Ingredients
2teaspoonscoriander seeds
1teaspooncumin seeds
½teaspoonfenugreek seeds
1teaspoonblack peppercorns
4podscardamom
2tablespoonsdried chili flakes
¼teaspoonground cloves
3tablespoonsground sweet paprika
1teaspoonsalt
¼teaspoonfreshly grated nutmeg
½teaspoonground ginger
¼teaspoonground cinnamon
1teaspoonturmeric powder
Instructions
Combine the whole spices (coriander seeds, cumin seeds, fenugreek seeds, black peppercorns, cardamom pods, and chilli flakes) and toast them lightly in a pan for 3-4 minutes to release the aromas.
Put the whole spices in a spice grinder or mortar and pestle and grind them until smooth.
Mix the ground whole spices with the ground cloves, sweet paprika, salt, nutmeg, ground ginger, and cinnamon.
Store in a sealed container and use as you would a curry powder.