Recipe type: Pantry
Cuisine: Ethiopian
Prep time: 
Cook time: 
Total time: 
Serves: ½ cup
Ethiopian Spice Mix (Berbere) - a complex mix that gives food a rich taste layered with flavor.
  • 2 teaspoons cumin seeds
  • 1 teaspoon fenugreek seeds*
  • 1 teaspoon cardamon seeds**
  • 1 teaspoon coriander seeds
  • 4 whole cloves
  • 8 black peppercorns
  • 5 dried birds eye (Thai) chilies or dried chile de arbol
  • ¼ cup paprika
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon turmeric
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon cayenne pepper
  1. In a small, heavy-bottomed skillet over medium heat, add the cumin, fenugreek, cardamon, coriander, cloves, peppercorns, and chilies. Swirling constantly, cook until fragrant, about 3 - 4 minutes. Allow to cool slightly and then add to a spice or coffee grinder. Grind until fine.
  2. In a small bowl add the spice mixture and the rest of the ingredients. Stir well to combine.
  3. Store in an air-tight container for up to 6 months.
*While there are a lot of spices in this blend, the only one that you may have trouble finding is, fenugreek. This particular spice has quite a unique flavor, the best way I can describe it is a subtle mixture of celery leaf and maple syrup. Personally, I have not been able to find a decent substitute for the fenugreek, so I would suggest omitting it if you can't find the spice.
Ordering spices online is a possibility too! Here is a link to order fenugreek.

** You'll want to use cardamon seeds, not the green pods. If all you can find are the pods, simply take a pairing knife, slice off the top of the pod and open it up to reveal the black seeds inside.
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