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Berberé (Ethiopian Spice Mix)

Yields1 ServingPrep Time20 minsCook Time20 minsTotal Time40 mins

Berberé is made from a cupboard-full of herbs and spices, fresh-ground, pan-roasted, and then packed into jars for storage.

 ¼ tsp ground allspice
 ¾ tsp ground cardamom
 ⅛ tsp ground cinnamon (optional)
 ⅛ tsp ground cloves
 ½ tsp ground coriander (optional)
 ½ tsp ground cumin
 1 tsp ground fenugreek
 ¼ tsp ground nutmeg (optional)
 ½ tsp ground black pepper
 ¼ tsp ground turmeric
 4 tbsp combination of ground cayenne pepper (red pepper, dried chile peppers, or red pepper flakes) and paprika
 1 tbsp salt
 1 tsp fresh ginger (peeled and grated) or dried (ground) use dried ground ginger if making dry berberé
 2 tbsp finely chopped onions or shallots, omit if making dry berberé (optional)
 1 tsp minced garlic, omit or use dried garlic if making dry berberé (optional)
 ¼ cup oil, water, or red wine (omit if making dry berberé)
1

In a heavy skillet over medium heat, toast the dried spices for a few minutes -- stirring or shaking the skillet continuously to avoid scorching. Remove from heat and allow to cool. If making dry berberé powder: grind the mixture in a spice grinder or blender, or use a mortar and pestle. Store the berberé powder in a tightly-sealed container.

2

If making berberé paste: combine the toasted spices with the fresh ginger, onions or shallots, garlic, and oil (water, or wine). Grind together in a blender or with a mortar and pestle. Store the berberé paste in a tightly-sealed container.