Berbere Spice Mix
Submitted by sean
Toast cumin, cardamom, and fenugreek until fragrant, then grind with dried chilies and shallots for an aromatic Ethiopian spice blend that’s ready in minutes.
YIELD
8 servingsPREP
5 minCOOK
0 minREADY
5 minThis berbere recipe delivers the complex, layered heat of East African cooking without the fuss, toasting whole spices briefly before grinding them with dried shallots and fiery bird’s eye chilies.
The cardamom pods add floral sweetness, fenugreek brings bitter depth, and turmeric lends earthy warmth.
Dried shallots (or onion flakes) give the blend a savory backbone that fresh aromatics can’t provide.
The result is a versatile powder that transforms simple ingredients into something extraordinary.
Rub it on chicken before grilling, stir it into lentil soup, or bloom it in butter for a quick sauce base.
Kitchen Tips
- Toast spices just 1-2 minutes; they should smell fragrant, not burnt
- Remove cardamom seeds from pods before grinding for smoother texture
- Adjust chili quantity based on heat tolerance (start with 3 total for mild)
- A dedicated coffee grinder works best for achieving fine powder
- Store in a glass jar away from light and heat
Ingredients
Directions
Heat a small skillet over medium heat.
Add the cloves, cardamom pods, cumin seeds, allspice, black pepper, fenugreek and coriander seeds.
Cook the spices, stirring until light toasted, one or two minutes. Discard the stems and seeds from the chile peppers.
Place all the ingredients including the dried shallots (or dried onion flakes) into a coffee grinder used for spices or small food processor. Process until finely ground.
Store in a tightly sealed glass jar or spice container.
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