Berbere

A hot spice mixture from Ethiopia
Recipe from Sundays at Moosewood Restaurant

  • 2 teaspoons cumin seeds
  • 4 whole cloves
  • 3/4 teaspoon cardamom seeds
  • 1/2 teaspoon whole black peppercorns
  • 1/4 teaspoon whole allspice
  • 1 teaspoon fenugreek seeds
  • 1/2 teaspoon coriander seeds
  • 8-10 small dried red chilies
  • 1 teaspoon dried ginger
  • 1/4 teaspoon turmeric
  • 1 teaspoon salt
  • 2 1/2 tablespoons paprika
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon ground cloves

In a small frying pan on medium-low heat, toast the cumin, whole cloves, cardamom, peppercorns, allspice, fenugreek, and coriander for about 2 minutes, stirring constantly. Remove from pan and cool for 5 minutes.

Discard stems from chilies. In a spice grinder, finely grind together the toasted spices and chilies.

Stir in the remaining ingredients.

Makes about 1/3 cup.

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