I love berbere spice, a classic Ethiopian spice blend, but it never occurred to me to make my own. Actually, traditional berbere spice would use whole spice seeds/pods that get toasted and ground, but I usually toast the spices during the cooking process. Berbere is one of the most delicious and versatile spice mixes ever.
Ingredients
- 0.5 cups ground dried New Mexico chiles
- 0.25 cups paprika
- 1 tablespoon cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon ground ginger
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cardamom
- 1 teaspoon ground fenugreek
- 0.5 teaspoons garlic powder
- 0.5 teaspoons ground cinnamon
- 0.5 teaspoons ground allspice
- 0.5 teaspoons ground cloves
- 0.25 teaspoons ground nutmeg
Instructions
-
1
Gather all ingredients.
-
2
Place ground chiles, paprika, and cayenne pepper into a bowl; stir. Add onion powder, ginger, cumin, coriander, cardamom, fenugreek, garlic powder, cinnamon, allspice, cloves, and nutmeg. Gently whisk together until thoroughly mixed.
-
3
Store in an airtight container, preferably glass.
Nutrition Facts
Per serving
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