Berbere Spice is a key ingredient in Ethiopian cuisine, made up of all sorts of tasty spices like ginger, red pepper, cardamom, cumin and fenugreek. It’s a spicy mixture, traditionally used to season stews, legumes and vegetables and you can easily make a dry batch to keep in your pantry.
For dinner, I like to sprinkle Berbere spice on roasted veggies like sweet potato, onion and cauliflower or use it to season Ethiopian Lentils and serve with gluten-free Authentic 100% Teff Injera Bread.
I have read that the combination of fenugreek and red pepper is essential to Berbere—while a couple of the spices may be left out, fenugreek and red pepper are “must-haves.” If you aren’t a fan of super spicy, Berbere spice mix can be made by substituting paprika for some, or most of, the red pepper.
Mortar & pestle OR coffee grinder (if you need to grind any spices, otherwise buy all spices already ground)
Air-tight glass spice container (use a recycled one) OR
Small glass jar with lid
Try to buy everything organic. Here’s why.
2 tsp cumin
1 tsp cardamom
1/2 tsp allspice
1 tsp fenugreek
1 tsp coriander
1/4 tsp clove
1 tsp black pepper
4 1/2 tsp ground red pepper flakes
1 tsp ginger
1 tsp tumeric
1 tsp fine ground sea salt
3 tbsp paprika
1/2 tsp cinnamon
Let’s get started.
If you have any spices that need to be ground (like clove or fenugreek) place in the coffee grinder in small amounts until you achieve a powdery texture, and the measurements called for above.
Place all of your ingredients into bowl and stir together.
Store in a recycled, air-tight glass spice container, or small jar and store in pantry.
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