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5.0 from 3 votes

Berbere

Berbere, also called Ethiopian curry, is a mixture of hot spices that is an integral part of Ethiopian cuisine.

Prep Time
20 mins
Total Time
20 mins
Servings: 1 8oz / 250ml jar
Calories: 188 kcal
Course: Condiments
Cuisine: African , Ethiopian , Vegan

Ingredients

  • 1 tablespoon salt , preferably Ethiopian
  • 2 tablespoons sweet paprika
  • 5 cayenne peppers (or other red peppers), dried
  • 1 tablespoon allspice berries
  • 1 teaspoon ground ginger
  • 5 korarima seeds (Ethiopian cardamom)
  • 5 green cardamom pods (seeds only)
  • 1 teaspoon passion berries (or rue berries)
  • 1 teaspoon white peppercorns
  • 3 cloves
  • 1 teaspoon tikur azmud , or habba sawda (Ethiopian black seed)
  • ½ teaspoon fenugreek
  • 1 teaspoon coriander seeds
  • ½ teaspoon nutmeg , freshly grated
  • ½ teaspoon ground cinnamon
Equipment
  • Coffee grinder (or spice grinder)
  • Heavy-bottomed pan
  • Glass jar with hermetic seal

Instructions

    Cup of Yum
  1. In a heavy-bottomed pan, roast the whole spices (seeds and berries) and dry peppers over medium heat for 2 to 3 minutes, until they release their aromas. Shake the pan frequently to prevent the mixture from burning.
  2. Transfer to a bowl and let cool completely, stirring occasionally.
  3. Mix all the cooled mixture with the rest of the ingredients and grind everything in a spice or coffee grinder.
  4. Store for several months in an airtight glass jar away from the light.