Berbere Spice Blend

Ingredients

Whole spices (to toast)

• 1 tsp (2g) coriander seed
• 1 tsp (4g) fenugreek seed
• 1/2 tsp (1g) black peppercorns
• 1/2 tsp (1g) green cardamom seeds (from about 8 pods)
• 1/4 tsp (0.5g) allspice berries
• 4 whole cloves
• 1/2 tsp (1g) ajwain seed (optional)

Ground spices

• 1/4 cup (28g) sweet paprika
• 1-2 tsp (2-4g) cayenne pepper, to taste
• 1 tsp (2g) ground ginger
• 1 tsp (3g) garlic powder
• 1/2 tsp (1g) ground cinnamon
• 1/4 tsp (0.5g) ground nutmeg
• 1/2 tsp (3g) salt

Instructions

1. Add the whole spices to a dry skillet over medium-low heat. Toast, shaking the pan often, for 2-4 minutes until fragrant and the fenugreek turns a shade darker. Don’t let it go past light brown, or the fenugreek turns bitter.
2. Tip the spices onto a plate and let them cool completely, about 5 minutes.
3. Grind the cooled spices to a fine powder in a spice grinder or mortar and pestle.
4. Add the ground spices and stir or shake until the color is even.
5. Store in an airtight jar away from heat and light.

Notes

• Yield: About 1/2 cup (60g), roughly 24 teaspoons. Nutrition is per 1 tsp.
• Heat: 1 tsp cayenne gives a medium blend. Use 2 tsp for a hotter, more traditional berbere. For a smokier, fruitier version, swap 2 Tbs of the paprika for 2-3 dried New Mexico or guajillo chiles. Stem and seed them, toast them briefly with the whole spices, and grind them in.
• Cardamom: Traditional berbere uses korarima (Ethiopian cardamom), which is smokier. Green cardamom is the easy substitute.
• Salt: The salt here is light so you can season the dish itself. Leave it out entirely if you’re watching sodium.
• Use it in: Misir Wat, doro wat, rubs for chicken or salmon, roasted carrots or cauliflower, or a pinch stirred into hummus.
• Keeps 6 months in a sealed jar. It’s at its best in the first 2-3 months, after that the flavor fades.