Berbere, Ethiopian Spice Mix
Recipe for homemade Berbere, an essential Ethiopian Spice Mix, that fiery red mix that gives Ethiopian wots (stews) their characteristic flavour and, without which, a wot is just not a wot!
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Servings: small jar
Calories: 152kcal
Equipment
- measuring spoons
- spice mill
- small jar to store
Ingredients
Method A
- 20 dried red chillies non smoked variety, seeded, and broken into 2-3 pieces
- 2 African long pepper (piper capense, Timiz) leave out if unavailable
- 10 black peppercorns
- ½ tsp korarima seeds or regular cardamom seeds
- ¼ tsp ajwain (bishop's weed seeds)
- 10 allspice berries
- 1 tsp passion berries leave out if unavailable
- ½ tsp rue (herb of grace, Tena Adam in Ethiopian) (ruta graveolens) leave out if unavailable
- ½ tsp ground ginger
- ½ tsp garlic powder
- ¼ tsp ground turmeric
Method B
- 3 Tbsp hot chilli powder
- 1 Tbsp sweet paprika
- ½ tsp ground African long pepper
- ¼ tsp freshly ground black pepper
- ½ tsp ground korarima seeds or regular cardamom seeds
- ⅛ tsp ground ajwain
- ¼ tsp ground allspice
- ½ tsp ground passion berries
- ¼ tsp ground rue (herb of grace, Tena Adam in Ethiopian)
- ½ tsp ground ginger
- ½ tsp garlic powder
- ¼ tsp ground turmeric
Additional Ingredients
- dried holy basil
- cumin
- onion powder
- cinnamon
- nutmeg
- cloves
- fenugreek
Instructions
Method A
- Toast the dried red chillies in a small frying pan over medium heat for about 2-3 minutes, shaking the pan constantly, until you can smell them and they give off a spicy, smoky aroma. They will turn a darker colour, but don't let them burn. Set aside on a plate to cool.20 dried red chillies
- In the same frying pan, dry toast the rest of the whole spices. Shake the pan constantly, moving the spices and toast for 2-3 minutes until you are hit by a beautiful aroma. Leave to cool on a plate for 5 minutes.10 black peppercorns, ½ tsp korarima seeds, 10 allspice berries
- Place the chillies in a spice or coffee mill and grind to a smooth powder. Transfer to a medium-sized bowl.
- Next add all the whole spices into your mill and grind to a smooth powder. Add to the chilli powder.
- Now, add the rue, ginger, garlic and turmeric to the spices in the bowl and mix thoroughly.½ tsp ground ginger, ½ tsp garlic powder, ¼ tsp ground turmeric, ½ tsp rue (herb of grace, Tena Adam in Ethiopian)
- Ta-da! You have yourself a make-from-scratch berbere spice mix! Transfer to a clean, dry jar and keep in your spice cupboard or pantry. Will be fine up to 3 months, but its potency will decrease over time, as with all spices.
Method B
- Mix everything together in a small jar and store in your spice cupboard, as above.3 Tbsp hot chilli powder, 1 Tbsp sweet paprika, ½ tsp ground African long pepper, ¼ tsp freshly ground black pepper, ½ tsp ground korarima seeds, ⅛ tsp ground ajwain, ¼ tsp ground allspice, ½ tsp ground passion berries, ¼ tsp ground rue (herb of grace, Tena Adam in Ethiopian), ½ tsp ground ginger, ½ tsp garlic powder, ¼ tsp ground turmeric
Notes
Nutrition is based o the whole small spice jar.
To make berbere paste, just add fresh ginger and garlic and make it into a paste with some water or vegetable oil. Then store in the fridge.
Nutrition
Calories: 152kcal | Carbohydrates: 30g | Protein: 6g | Fat: 6g | Sodium: 412mg | Potassium: 815mg | Fiber: 14g | Sugar: 7g
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