Berbere - Ethiopian spice mix

  • Time None
  • Yield Makes 1 cup


    1/2 teaspoon fenugreek
    1/2 cup ground dried New Mexico chiles
    1/4 cup paprika
    1 tablespoon salt
    1 teaspoon ground ginger
    1 teaspoon onion powder
    1/2 teaspoon ground cardamom
    1/2 teaspoon ground coriander
    1/4 teaspoon ground nutmeg
    1/4 teaspoon garlic powder
    1/8 teaspoon ground cloves
    1/8 teaspoon ground cinnamon
    1/8 teaspoon ground allspice


    Finely grind fenugreek seeds in an electric coffee/spice grinder. Stir together with remaining ingredients until combined well.
    •Berbere keeps in an airtight container, chilled, 3 months.
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