Berbere is an Ethiopian spice blend made from chiles and other spices. Though you can find it online or at most grocery stores, there is nothing like homemade, and you’ll especially love it for grilling season.
Makes about 3/4 cup
Ingredients
- 1 teaspoon fenugreek seed
- 2 teaspoons coriander seeds
- 1/2 teaspoon black peppercorns
- 5 allspice berries
- 7 cardamom pods, husks removed
- 4 whole cloves
- 2 dried New Mexican red chiles (see note), stem and seeds removed
- 1/2 teaspoon onion powder
- 1/8 teaspoon garlic powder
- 3 tablespoons smoked sweet paprika
- 2 1/4 teaspoon fine sea salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon grated nutmeg
- 3/4 teaspoon ground cinnamon
Directions
-
- Heat a dry sauté pan over medium heat. Add the fenugreek, coriander, peppercorns, allspice, cardamom, and cloves and toast until aromatic, about 1 minute. Transfer to spice grinder.
- Tear the chiles into small pieces and add to the same pan. Toast until aromatic and beginning to blister, about 2 minutes. Transfer to the grinder with the spices.
- Add the onion powder, garlic powder, paprika, salt, ginger, nutmeg, and cinnamon to the spice grinder and blend to a fine even powder. Store in an airtight jar until needed.
Note: Very spicy chiles de Arbol (5 to 6 each) or milder Guajillo chiles (2 each) can be used in lieu of New Mexican Red Chiles.
