Brewing beer, curing meat, or making cheese? Share your food adventure

Berbere Recipe

Difficulty: Easy | Makes: Makes about 3/4 cup

Berbere, the highly aromatic and extremely hot national spice mixture of Ethiopia, is a blend of Arabic and Indian flavors and has a coarse, earthy texture. It seasons Ethiopian stews called wats, meat, fish, chicken, and vegetables.

  • 2 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 2 teaspoons fenugreek seeds
  • 2 teaspoons ajwain seeds
  • 2 teaspoons black peppercorns
  • 6 to 8 allspice berries
  • 1 tablespoon fine sea salt
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cardamom
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 2 crushed bird’s-eye chiles
  1. In a dry skillet, toast 2 tablespoons coriander seeds, 1 tablespoon cumin seeds, 2 teaspoons fenugreek seeds, 2 teaspoons ajwain seeds, 2 teaspoons black peppercorns, and 6 to 8 allspice berries until the spices are fragrant and lightly browned. Cool, then grind coarsely. Mix with 1 tablespoon fine sea salt, 1 tablespoon ground ginger, 2 teaspoons ground cardamom, 1 teaspoon ground nutmeg, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and 2 crushed bird’s-eye chiles.

This recipe, while from a trusted source, may not have been tested by the CHOW food team.