12
10 minutes

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

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