Ethiopian Spice Mix (berbere) Recipe

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Ethiopian Spice Mix (Berbere)

Dave Mathews

By
@dkmthecook

This a chili spice blend that is used widely to spice just about anything. It is not too hot but it does make your tongue stand up and take notice. Try this on everything from lamb to fish, really. This is the Emeril LaGasse mixture of the Middle East


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Rating:

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Serves:

10

Prep:

10 Min

Method:

No-Cook or Other

Ingredients

1/2 tsp
fenugreek
1/2 c
dried hot chilies, your choice but hot is better
1/4 c
paprika, not smoked
1 Tbsp
sea salt
1 tsp
ground ginger
1 tsp
onion powder
1/2 tsp
ground cardamom
1/2 tsp
ground coriander
1/4 tsp
ground nutmeg (fresh from the nut)
1 tsp
garlic granulated
1/8 tsp
ground cloves
1/8 tsp
ground cinnamon (fresh from the stick)
1/8 tsp
ground allspice

Directions Step-By-Step

1
Yes I said 1/4 cup of paprika, for real! Please do not use that red floor sweepings that is fit only for coloring deviled eggs. Get real Hungarian Sweet Paprika. Don't use smoked paprika here as it will overpower some of the subtle tastes that make this such a good seasoning. If you do not have or can't find granulated garlic then use 1/2 teaspoon of garlic powder. It won't kill it. As for the chili peppers use a good dried hot one. Don't use the chinese kind since they have a very different flavor. Try New Mexico Reds. They work good. I have done it with dried anaheime chilis but just not enough kick. If you really want to wus out you can use dried Pablanos. In any case get rid of the seeds and let them fully rehydrate. Fresh peppers do not work here but hey, if you want to give it a shot go for it just let us know what happened.
2
Start by slightly dry toasting the fenugreek seeds. Don't try to cook them they will burn. Just heat them up to allow the oils to activate.
Finely grind fenugreek seeds in an electric coffee/spice grinder. Stir together with remaining ingredients until combined well. That is it. Store in an airtight glass container in a dark cool place for up to 4 months (If it lasts that long)

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Spice/Herb/Seasoning
Regional Style: African