Berbere – Ethiopian

This blend of spices captures the complex flavors of many Ethiopian dishes and can be used to flavour stews and roasts (meat and veg).

This recipe is easy to make and the spice blend can be stored for many months. The resulting flavour is earthy, spicy and very comforting…



You will need:


1  x tsp of black peppercorns

0.5  x tsp whole allspice

2  x tsp coriander seeds

1.5  x tsp fenugreek seeds

6  x cardamom pods (white)

4  x cloves

2 x tsp garlic granules

2 x tsp dried chili flakes

2 x tsp sea salt

2 x tsp sweet paprika

0.5  x tsp nutmeg

0.5  x tsp ground cinnamon

0.5  x tsp ground ginger


Mix the first 6 spices and toast them in a small pan on a low heat for about 5 minutes. Keep them moving to toast evenly.

Transfer the toasted spices to a blender together with all the remaining ingredients and grind them to a fine dust.

Ensure the mixture has cooled down completely before storing it .



One thought on “Berbere – Ethiopian

  1. Pingback: Injera – Ethiopia | foodprojectlondon

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