Sauces & Rubs

By MarcusSamuelsson.com | June 4, 2012

Photo: liz t williams

Berbere is the most essential spice blend used in Ethiopian cuisine. It’s a great addition to help spice up any ordinary dish and take it to the extraordinary!

Click here to read more about it and see a video on how to use it.

Photo: liz t williams

Makes about 3/4 cup

Berbere Spice Blend Recipe

Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins

Ingredients

  • 2 tsp. coriander seeds
  • 1 tsp. fenugreek seeds
  • 1⁄2 tsp. black peppercorns
  • 1⁄4 tsp. whole allspice
  • 6 white cardamom pods
  • 4 whole cloves
  • 1⁄2 cup dried onion flakes
  • 5 dried chiles de árbol, stemmed, seeded,
  • and broken into small pieces
  • 3 tbsp. paprika
  • 2 tsp. kosher salt
  • 1⁄2 tsp. ground nutmeg
  • 1⁄2 tsp. ground ginger
  • 1⁄2 tsp. ground cinnamon

Directions

1. In a small skillet, combine coriander seeds, fenugreek seeds, black peppercorns, allspice, cardamom pods, and cloves. Toast spices over medium heat, swirling skillet constantly, until fragrant, about 4 minutes.
2. Let cool slightly; transfer to a spice grinder along with onion flakes and grind until fine. Add chilies, and grind with the other spices until fine.
3. Transfer the mixture to a bowl and stir in paprika, salt, nutmeg, ginger, and cinnamon. Store in an airtight container for up to 6 months.

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