Podcast
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Vegan Recipes 
Berbere Spice Blend
Berbere is a traditional, fiery, and aromatic spice blend that serves as the backbone of Ethiopian cuisine. This homemade version creates a complex flavor profile perfect for seasoning stews, lentils, and roasted vegetables.
Simple Tasty Recipes
Ingredients for Makes approx. 1/2 cup Servings
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2 tsp
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4
-
3/4 tsp
-
1/2 tsp
-
1/4 tsp
-
1 tsp
-
1/2 tsp
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8-10
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1/2 tsp
-
1/4 tsp
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1 tsp
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2 1/2 tbsp
-
1/8 tsp
-
1/8 tsp
Time
Goes Great with
Method
- In a small dry frying pan over medium-low heat, add the cumin seeds, whole cloves, cardamom, black peppercorns, allspice, fenugreek, and coriander seeds.
- Toast the spices for approximately 2 minutes while stirring constantly until they become fragrant, being careful not to burn them.
- Remove the pan from the heat immediately and allow the toasted spices to cool for about 5 minutes.
- While the spices cool, remove the stems from the dried red chiles.
- Using a spice grinder or a mortar and pestle, grind the toasted whole spices and the dried chiles into a fine powder.
- Transfer the ground mixture to a bowl and thoroughly mix in the grated ginger, turmeric, salt, paprika, cinnamon, and ground cloves.
- Transfer the finished blend to an airtight jar and store in the refrigerator to maintain freshness and potency.
Notes:
Pro Tips:
- If you prefer a milder blend, remove the seeds from the dried red chiles before grinding.
- For a deeper, smoky flavor, you can toast the Hungarian paprika briefly in the pan with the other spices, but do so only for 15 seconds to prevent bitterness.
- Ensure your spice grinder is completely dry before use to prevent the spices from clumping.
- Berbere loses its potency over time; for the best flavor, use within 3 months and keep it refrigerated.
Goes Great with
35 mins
