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bowl of red berbere spice blend with dried red chilies, cardamom pods, fenugreek seeds, and coriander seeds.
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5 from 1 vote

Berbere Spice Recipe (Ethiopian Spices Mix)

This Berbere spicerecipe is a versatile Ethiopian spices mix of fiery, aromatic, and vibrantwhole and ground spices that add warmth and flavor to stews, veggies, lentils,and more. 
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Condiment, Spices
Cuisine: African, Ethiopian
Diet: Vegan
Servings: 18
Calories: 8kcal
Author: Denise Perrault

Ingredients

Whole Spices

  • 5 whole dried red chilies 2 teaspoons red chili flakes
  • 1 - 1 ½ inch stick cinnamon 1 teaspoon ground
  • 2 whole allspice berries ⅛ teaspoon ground
  • 1 teaspoon cardamom seeds 10 cardamom pods or 1 ½ teaspoons ground
  • ½ teaspoons cloves ¼ teaspoon ground
  • 2 teaspoons coriander seeds 2 ½ teaspoons ground
  • 2 teaspoons cumin seeds 2 ½ teaspoons ground
  • 2 teaspoons fenugreek seeds 1 teaspoon ground
  • 1 teaspoons white peppercorns or black peppercorns, 1 teaspon ground

Ground Spices

  • 1 teaspoon ginger
  • ½ teaspoon nutmeg
  • 1 teaspoon smoked paprika
  • 2 teaspoons sweet paprika
  • 2 teaspoons turmeric
  • 1 teaspoon sea salt
US Customary - Metric

Instructions

  • Break the red chilisand shake the seeds out if you want your berbere less hot. Break the cinnamonstick. 
  • Toast the whole spices in a heavy-bottomed skillet or frying pan for 1-2 minutes over medium heat until they become fragrant. Stir them constantly so they don't burn, and immediately remove them from the heat.
  • Transfer the whole spices to a spice grinder and grind the spices until they are broken down into a fine powder.
  • Add the rest of the spices to the grinder to blend them or add all the ingredients to a sealed container or jar and shake them.
  • Makes about 6 ½ tablespoons.

Notes

  • The potency of the blend depends on the freshness of the different spices used. Store in a dark place or a spice cabinet, away from the stove, in a jar or airtight container. Refrigeration is not recommended because of the extra humidity, but you can freeze whole spices and blends, which extends their freshness by 3 - 5 years.
  • Berbere is traditionally a hot spice blend; however, you can adjust the number and type of dried chilies and the spiciness of the paprika. Salt is optional. It can always be added to individual recipes.
  • When using your Ethiopian blend for the first time, start with just a little and add more as needed.

Nutrition

Calories: 8kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 0.2g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 131mg | Potassium: 33mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 242IU | Vitamin C: 0.4mg | Calcium: 9mg | Iron: 1mg