Homemade Berbere Spice Blend Recipe. This Ethiopian spice blend, made with green cardamom, fenugreek seeds, cumin, ginger, chills, paprika, and more, is essential in Ethiopian cooking.
Berbere means hot in Amharic, so it’s a hot and flavorful spice blend. Pronounced behr·beh·ray, it’s a traditional Ethiopian all-purpose spice mix—a must-have for Ethiopian cooking.
Just a teaspoon adds depth of flavor to sauces, soups, grains, vegetables, stews, and protein. That makes it a spice blend you need in your spice repertoire. Are you sold yet?
I have done my fair share of experimenting with this spice blend lately and am putting it on EVERYYYYTHING. Why?
Why Make Your Own Ethiopian Berbere Spice Recipe
First, it’s a great way to add gusto to your cooking. Just this morning, I put some in my eggs, and, oh boy!!! Second, making a batch of berbere spice is super easy.
You have two easy ways of doing it. 1) Combine preground spices and store them in an airtight container. Or 2) toast whole spices and grind them into a fine powder. The second way is my favorite because it’s incredibly aromatic.
Now, unless you have a Middle Eastern or Indian grocery store near you, some spices may be hard to find. So my berbere spice version includes spices that are reasonably easy to get. The primary ingredients are paprika, garlic, ginger, fenugreek, cumin, cardamom, black pepper, and red pepper for a pleasant kick.
Traditionally, berbere is spicy hot. Personally, I love the heat, but not everyone does. If that describes you, feel free to reduce the amount of chili peppers and replace them with paprika or a milder red pepper.
Now that you have a berbere spice recipe, why not try an authentic Ethiopian meal for a delicious sensory trip to Africa? Enjoy!!!
What You Need
Before you say that’s not how my grandmother made it, please let me say that everyone’s Grandma had her own recipe. Feel free to adjust the seasonings to your tastes.
Here’s the list: smoked paprika, paprika, ground ginger, granulated garlic, dried basil, white pepper, cinnamon, nutmeg, fenugreek seeds, cumin, cardamom, dried red chilis, and cayenne. Feel free to adjust the amounts to your tastes. You can even add black peppercorns or a dash of curry powder to the mix.
How to Make Berbere Spice Mix
- Toast – If using whole spices, toast them lightly on low heat in a frying pan for a few minutes. You want them to become aromatic but not burnt. Allow them to cool slightly, and grind them in a coffee or spice grinder.
- Combine all the ingredients in a bowl or jar and stir until fully combined. See how easy it is?
How to Use Berbere Spice Blend
The first and most obvious are Ethiopian dishes. Doro wat (or doro wot) is an excellent Ethiopian stew, as is lentil stew. And while yataklete kilkil doesn’t call for it, it certainly won’t hurt to toss some in. And if you love grilling, it makes a flavorful dry rub.
Store it in a glass jar and keep it away from light and heat in the pantry. I make a huge batch and keep it in a ziplock bag in the freezer, taking out enough for a month at a time.
