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Ethiopian Berbere Spice Blend, House-Made

The foundational spice blend behind nearly every Ethiopian wat — toasted whole spices ground fresh.
Print Recipe
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Course: Side Dish
Cuisine: East African
Servings: 48 tsp
Calories: 5kcal

Ingredients

  • 1/4 cup dried chilies such as guajillo or chile de árbol, stemmed and seeded
  • 2 tbsp sweet paprika
  • 1 tbsp fenugreek seeds
  • 1 tbsp ground ginger
  • 1 tsp garlic powder
  • 1 tsp ground cardamom
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp ground cloves
  • 1/2 tsp ground allspice
  • 1 tsp salt

Instructions

  • Toast the dried chilies and fenugreek seeds in a dry skillet over medium heat, 2–3 minutes until fragrant.
  • Let cool slightly, then grind to a fine powder in a spice grinder.
  • Combine with the remaining ground spices and salt, mixing thoroughly.
  • Store in an airtight container.

Nutrition

Calories: 5kcal
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