Berbere, whose name means hot in Amharic, is a chile-spice blend that's essential to many Ethiopian dishes, including Doro Wot and Misr Wot.
Ingredients
- 2 tsp. coriander seeds
- 1 tsp. fenugreek seeds
- 1⁄2 tsp. black peppercorns
- 1⁄4 tsp. whole allspice
- 6 white cardamom pods
- 4 whole cloves
- 1⁄2 cup dried onion flakes
- 5 dried chiles de árbol, stemmed, seeded, and broken into small pieces
- 3 tbsp. paprika
- 2 tsp. kosher salt
- 1⁄2 tsp. ground nutmeg
- 1⁄2 tsp. ground ginger
- 1⁄2 tsp. ground cinnamon
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Instructions
Step 1
In a small skillet, combine coriander seeds, fenugreek seeds, black peppercorns, allspice, cardamom pods, and cloves. Toast spices over medium heat, swirling skillet constantly, until fragrant, about 4 minutes.
Step 2
Let cool slightly; transfer to a spice grinder along with onion flakes and grind until fine. Add chiles, and grind with the other spices until fine.
Step 3
Transfer the mixture to a bowl and stir in paprika, salt, nutmeg, ginger, and cinnamon. Store in an airtight container for up to 6 months.
- In a small skillet, combine coriander seeds, fenugreek seeds, black peppercorns, allspice, cardamom pods, and cloves. Toast spices over medium heat, swirling skillet constantly, until fragrant, about 4 minutes.
- Let cool slightly; transfer to a spice grinder along with onion flakes and grind until fine. Add chiles, and grind with the other spices until fine.
- Transfer the mixture to a bowl and stir in paprika, salt, nutmeg, ginger, and cinnamon. Store in an airtight container for up to 6 months.
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