Berbere (Ethiopian Spice Blend)

Photos in directions, Spice Blend

Difficulty: Easy Servings: 6 tablespoons Source:

Ingredients

2 teaspoons coriander seeds

1 teaspoon cumin seeds

1/2 teaspoon fenugreek seeds

1 teaspoon black peppercorns

2 whole allspice berries

Seeds of 4 green cardamom pods

4 cloves

5 dried red chilies seeded, broken into small pieces (see Note)

3 tablespoons sweet paprika

1 teaspoon salt

1/4 teaspoon nutmeg

1/2 teaspoon ginger

1/4 teaspoon cinnamon

1 teaspoon turmeric

Description

Berbere is the central ingredient in of the most famous of all African dishes: Ethiopian Doro Wat, a fabulous spicy chicken stew.

Directions

In a heavy skillet over high heat, toast the whole spices (seeds) and chilies, shaking the pan regularly to prevent scorching, until very fragrant, about 3 minutes.

Transfer to a bowl and let cool completely.

Grind the cooled spices in a spice or coffee grinder.

Add all remaining ground spices and salt and grind everything together.

Store in an airtight container in a dark place.

Notes

If you like extreme heat, leave a few of the seeds in. It will still be very spicy even without the seeds.