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Berbere, Hot Spice Mixture (Dry)

 

This is the hot and exotic spice mixture that give Eritrean and Ethiopian cooking its characteristic flavor.
51

Yield

8

servings

Prep

10

min

Cook

5

min

Ready

15

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

2 teaspoons cumin seeds
4 each cloves
*
3/4 teaspoon cardamom seeds
1/2 teaspoon black peppercorns
1/4 teaspoon allspice
whole
*
1 teaspoon fenugreek seeds
1/2 teaspoon coriander seeds
*
8 small dried red chiles
*
1/2 teaspoon ginger root
fresh, or 1 ts dried
*
1/4 teaspoon turmeric
*
1 teaspoon salt
2 1/2 tablespoons paprika
1/8 teaspoon cinnamon
*
1/8 teaspoon cloves
ground
*

Directions

In a small frying pan, on medium low heat, toast the cumin, cloves, cardamom, peppercorns, allspice, fenugreek, and coriander for about 2 minutes, stirring constantly.

Remove from the pan and cool for 5 minutes.

Discard the stems from the chiles.

In a spice grinder or with a mortar and pestle, finely grind together the toasted spices and the chiles.

Mix in the remaining ingredients.

Store Berbere refrigerated in a well sealed jar or a tightly closed plastic bag.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 4g (0.1 oz)
Amount per Serving
Calories 942% of calories from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 297mg 12%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 4%
Sugars g
Protein 1g
Vitamin A 20% Vitamin C 3%
Calcium 1% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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