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
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Shortcrust Pastry (Pâte Brisée)
This classic French shortcrust pastry (pâte brisée) can be used for any sweet or savory pie or tart. Working with the pastry can be a bit finicky, so make sure you chill it properly.
Devil Dogs
These chocolate devil dogs filled with cream are the perfect dessert.
Simply Pumpkin Pancakes
Quick, easy, delicious pumpkin pancakes from scratch. Developed for my pumpkin-loving grandson who will eat almost anything containing pumpkin. Serve warm with butter and syrup.