Ingredients for Berbere
- 1 teaspoon Cumin Seeds
- 6 whole Cloves
- 3 green Cardamom pods
- 1 teaspoon Whole Black Peppercorns
- 1/2 teaspoon Whole Allspice berries
- 1/2 teaspoon Fenugreek Seeds
- 1 tablespoon Coriander Seeds
- 4-6 Dried Red Chilies
- Fresh Gingerroot
- 1 teaspoon ground Turmeric
- 1/2 teaspoon Salt
- 2 tablespoons Paprika
- 1 teaspoon ground Cinnamon
- Ground Cloves
- 1 tablespoon Garlic Powder
- 1 tablespoon Ginger Powder
- 1/2 teaspoon Ground Nutmeg
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How to Make Berbere
- In a small frying pan, over medium-low heat, toast 1 teaspoon cumin seeds, 6 whole cloves, 3 green cardamom pods, 1 teaspoon black peppercorns, 1/2 teaspoon allspice berries, 1/2 teaspoon fenugreek seeds, and 1 tablespoon coriander seeds for about 2 minutes, stirring constantly until fragrant.
- Remove the pan from the heat and let cool completely for 5 minutes.
- Remove the stems from 4-6 dried red chilies (adjust to your desired spice level).
- In a spice grinder or using a mortar and pestle, finely grind the toasted spices and the dried chilies until a smooth powder is formed.
- Add 2 tablespoons paprika, 1 tablespoon garlic powder, 1 tablespoon ginger powder, 1 teaspoon ground turmeric, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon salt. Mix thoroughly until well combined.
- Store your homemade Berbere in an airtight container in the refrigerator for up to 6 months.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
9g
Fat
0g
Carbs
2g
