Berbere

A fiery spice mixture originating from the Arabian/African areas around Eritrea, Ethiopia and Somalia.

It is used as a rub for meats, seasoning for meat and lentil stews or just as a condiment. As with all spice mixes, this is just one variant of many.

Berbere

Servings:	1
Calories per serving:	24
Ready in:	15 minutes
Prep. time:	15 minutes
Cook time:	None
Difficulty:
Recipe author:	JuliaBalbilla
First published:	24th October 2012

Best recipe review Hot, hot, hot! 5/5 Nice and spicy Jerry

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 20 dried bird's eye chillies
• 1 teaspoon coriander seeds
• Seeds from 8 green cardamoms
• 12 allspice berries
• 1 teaspoon ground ginger
• 1 teaspoon white cumin seeds
• 1 teaspoon black cumin seeds
• 1 teaspoon fenugreek seeds
• 8 cloves
• 2" cinnamon stick, cracked into pieces
• ½ teaspoon ajowan
• 1 teaspoon black peppercorns

Method

1. Roughly crush the chillies and dry fry for 3 minutes
2. Add the remaining whole spices and dry fry for a further 5 minutes
3. Allow to cool
4. Grind to a fine powder in a coffee grinder or mortar and pestle
5. Store in an airtight container for up to 3 months

Servings

Serves 10 - Makes 1 jar

Chef's notes

If you cannot obtain ajowan, use caraway seeds or dried thyme instead.

I have seen versions of this recipe that use long pepper, which can be difficult to obtain in Europe. Use normal black pepper instead.

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