Berbere spice
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This berbere recipe can be used in countless Ethiopian and Eritrean dishes, and is very much a cornerstone ingredient in these cuisines. It adds a heady depth of flavour to any dish it's added to, so once you've whipped up a big batch, use it in this zigni berbere recipe, misir wot or these lentil sambusas. Berbere is also used to make the fiery awaze spice paste, great for marinating and barbecuing meat.
Ingredients
Berbere spice
- 2 tbsp of dried bird's eye chillies
- 1 tsp black peppercorns
- 2 tsp coriander seeds
- 2 tsp cumin seeds
- 1 tsp cardamom pod
- 2 tsp fenugreek seeds
- 1/2 tsp cloves
- 1 tsp flaky sea salt
- 2 tsp smoked paprika
- 2 tsp sweet paprika
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
Equipment
- Spice grinder
Method
1
Toast the chillies and whole spices in a hot, dry pan until fragrant
- 2 tbsp of bird's eye chillies , dried
- 1 tsp peppercorns
- 2 tsp coriander seeds
- 2 tsp cumin seeds
- 1 tsp cardamom pod
- 2 tsp fenugreek seeds
- 1/2 tsp cloves
2
Transfer the spices to a spice grinder and blend to a powder
3
Add the rest of the spices and blend again to combine
- 2 tsp smoked paprika
- 2 tsp sweet paprika
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp flaky sea salt
4
Store in an airtight container. This recipe will keep for 6 months, but is best used within 2 weeks of making for a more vibrant flavour
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Berbere spice
