Berbere, Hot Spice Mixture (Dry)
This is the hot and exotic spice mixture that give Eritrean and Ethiopian cooking its characteristic flavor.
Yield
8 servingsPrep
10 minCook
5 minReady
15 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
cumin seeds
|
|
| 4 | each |
cloves
|
*
|
| ¾ | teaspoon |
cardamom seeds
|
|
| ½ | teaspoon |
black peppercorns
|
|
| ¼ | teaspoon |
allspice
whole |
|
| 1 | teaspoon |
fenugreek seeds
|
|
| ½ | teaspoon |
coriander seeds
|
|
| 8 | small |
dried red chiles
|
* |
| ½ | teaspoon |
ginger root
fresh, or 1 ts dried |
|
| ¼ | teaspoon |
turmeric
|
|
| 1 | teaspoon |
salt
|
|
| 2 ½ | tablespoons |
paprika
|
|
| ⅛ | teaspoon |
cinnamon
|
|
| ⅛ | teaspoon |
cloves
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
cumin seeds
|
|
| 4 | each |
cloves
|
*
|
| 3.8 | ml |
cardamom seeds
|
|
| 2.5 | ml |
black peppercorns
|
|
| 1.3 | ml |
allspice
whole |
|
| 5 | ml |
fenugreek seeds
|
|
| 2.5 | ml |
coriander seeds
|
|
| 8 | small |
dried red chiles
|
* |
| 2.5 | ml |
ginger root
fresh, or 1 ts dried |
|
| 1.3 | ml |
turmeric
|
|
| 5 | ml |
salt
|
|
| 38 | ml |
paprika
|
|
| 0.6 | ml |
cinnamon
|
|
| 0.6 | ml |
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.
