Berbere Spice Blend
Bold, Warm & Flavourful
This Ethiopian Berbere spice blend is a bold, aromatic mix that adds instant depth and heat to your dishes—and it’s one of my pantry staples!
Packed with warm, complex flavours, it’s perfect for lentils, stews, soups, and more. Just a little goes a long way in making meals vibrant and unforgettable.
Prep
5 mins
Cook
10 mins
Total
15 mins
Makes
50 g
Ingredients:
2 tsp of Coriander Seeds
2 tsp of Cumin Seeds
1 tsp of Fenugreek Seeds
1 tsp of Nigella Seeds
1 tsp of Black Peppercorns
2 whole Allspice Berries
5 pods of Cardamom (seeds only)
4 Cloves
4-7 Dried Red Chillies
3 Tbsp of Smoked Sweet Paprika
½ of a whole Nutmeg ground
½ tsp of ground Ginger
1/4 tsp of ground Cinnamon
1 tsp ground Turmeric
Instructions step by step:
Step 1 – Lightly toast the Whole Spices and dried chillies in a hot dry pan. For about 3-4 mins until fragrant. Set aside and let them cold down.
Step 2 – Transfer the cold whole spices to a spice or coffee grinder and blend to a course powder. Add to the rest of the ground spices and mix very well.
Step 3 – Store it in an airtight container in a dark place. It keeps well for a long time but I normally use it within 1 month as it stars to loose its power as most ground spices.
About these Ingredients:
Seeds: For the boldest flavour, use whole seeds—toast them gently and grind fresh at home. This simple step makes your spice blend much more aromatic and vibrant than using pre-ground spices. Adjust the amount of chillies based on your heat preference and their intensity. I recommend choosing organic spices in small batches to ensure maximum freshness and flavour.
Berbere: Berbere is a bold and aromatic Ethiopian spice blend that forms the foundation of many traditional dishes, including the beloved national dish, Misir Wot. This fiery mix of spices varies from kitchen to kitchen, making each version unique. You can easily adjust the heat to suit your taste—I usually make a milder base and add a pinch of cayenne while cooking. Taste as you go and make it your own!
Berbere Spice Blend
Equipment
- frying pan
- Spice Blender or coffee grinder
Ingredients
- 2 tsp of Coriander Seeds
- 2 tsp of Cumin Seeds
- 1 tsp of Fenugreek Seeds
- 1 tsp of Nigella Seeds
- 1 tsp of Black Peppercorns
- 2 whole Allspice Berries
- 5 pods of Cardamom seeds only
- 4 Cloves
- 4-7 Dried Red Chillies
- 3 Tbsp of Smoked Sweet Paprika
- ½ of a whole Nutmeg ground
- ½ tsp of ground Ginger
- 1/4 tsp of ground Cinnamon
- 1 tsp ground Turmeric
Instructions
- Lightly toast the Whole Spices and dried chillies in a hot dry pan. For about 3-4 mins until fragrant. Set aside and let them cold down.
- Transfer the cold whole spices to a spice or coffee grinder and blend to a course powder. Add to the rest of the ground spices and mix very well.
- Store it in an airtight container in a dark place. It keeps well for a long time but I normally use it within 1 month as it stars to loose its power as most ground spices.
Notes
- spices |
- fragrant |
- ethiopian |
- home-made |
- berbere
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