Ethiopian Spice Mix (Berbere)

  • Serves

    makes about 3/4 cup

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.


  • 2 tsp. coriander seeds
  • 1 tsp. fenugreek seeds
  • 12 tsp. black peppercorns
  • 14 tsp. whole allspice
  • 6 white cardamom pods
  • 4 whole cloves
  • 12 cup dried onion flakes
  • 5 dried chiles de árbol, stemmed, seeded, and broken into small pieces
  • 3 tbsp. paprika
  • 2 tsp. kosher salt
  • 12 tsp. ground nutmeg
  • 12 tsp. ground ginger
  • 12 tsp. ground cinnamon


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.

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