This spice mix is fundamental to many Ethiopian dishes (about which more soon!), and since it’s just a mix, a doddle to make, although you need a coffee/spice grinder, and there’s lots of ingredients!

Ingredients:

To dry-roast:

• 2 tsp. cumin seeds
• 1 tsp. fenugreek seeds
• 1 tsp. cardamom seeds
• 1 tsp. coriander seeds
• 4 whole cloves
• 8 black peppercorns
• 5 dried chilis of your choice

The rest:

• 2 tsps. onion powder
• 1 tsp. garlic powder
• 1 tsp. turmeric
• 1/2 tsp. cayenne or other pepper powder
• 1/2 tsp. ground ginger
• 1/4 C. (4 Tbsps.) ground paprika
• 1/4 tsp. ground nutmeg

Method:

In a skillet over medium heat, add the “to dry-roast” ingredients, and cook them, swirling constantly, for 3-4 minutes until fragrant:

Allow them to cool for a few minutes, then grind them:

Add to the other ingredients, then stir:

A lot of Ethiopian recipes call for multiple tablespoons of berbere, so this probably won’t last long!

-R