Berbere (Ethiopian Spice Mixture) - Simplified Version (Dry Ingredients Only)

🧂 Ingredients

• 50 g dried chilies

  (see note on varieties)
• 3 Tbsp red pepper powder or paprika

  (see note)
• 1 tsp dried ginger
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp coriander seeds
• 1 tsp cumin
• 1 tsp fenugreek seeds
• 1 tsp black pepper

  or long pepper
• 1 tsp dried rosemary
• 1/2 tsp ajwain

  (optional)
• 1/2 tsp korarima

  or green cardamom (see note)
• 1/2 tsp nigella

  (optional)
• 1/2 tsp holy basil (beso bela)

  (optional - see note)
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 2-3 allspice berries
• 4 cloves

Instructions

• 1 Sift through any whole spices to make sure there are no stones, stems, etc.
• 2 If you're using whole chilies, remove the stems. You can also remove the seeds
  if you wish to reduce the spice level. If you do, you may wish to add a little
  extra chili pepper to make up for the lost volume of seeds.
• 3 Warm a dry skillet over medium heat. Add the whole chilies and toast for 30-45
  seconds, or until pliable and fragrant. Remove and set aside.
• 4 Add the whole spices to the pan and toast, stirring frequently, for about 1
  minute or until similarly fragrant. Remove from heat and set aside.
  
  (Note: ground spices can be toasted, but are much more likely to burn, and are
  generally harder to get out of the pan. If you choose to toast these, do so
  carefully.)
• 5 Combine the chilies and all of the spices in a high speed blender or food
  processor. Blend at high speed until the mixture has broken down as much as
  possible.
• 6 Transfer about 1/4 of the mixture to a spice grinder or clean coffee grinder.
  Grind until a fine powder is produced. Set aside and repeat with remaining
  portions.
• 7 (Optional) Sift the berbere with a strainer to catch any lingering hard bits of
  husks or seeds.
• 8 Store your finished berbere in an airtight container. It will last for 3-4
  months before starting to lose flavour - longer if refrigerated.

Nutrition Info