Berbere Spice Blend

Name: Berbere Spice Blend
Prep time: 5 min
Cook time: 3 min
Total time: 8 min
Yield: 4 servings
Ingredients: ½ tsp coriander seed; ½ tsp cumin seed; 2 green cardamom pods; ¼ tsp fenugreek seed; ⅛ tsp peppercorns; 1 tbsp chili powder; 1 tbsp sweet paprika; ¼ tsp ground cayenne pepper (optional) +1/4 tsp as desired; ¼ tsp garlic powder; ¼ tsp ground ginger; ⅛ tsp ground nutmeg (freshly grated if possible); ⅛ tsp allspice; ¼ tsp salt (optional)

Berbere is a mix of dried spices traditionally used in Ethiopian and Eritrean cuisine. It’s used to flavor stews or as a rub for grilled meat. (It would be delicious rubbed on grilled tofu or tempeh!) Creating your own spice blend helps to minimize unwanted additives and preservatives found in some store-bought spice blends. These spices are packed with anti-inflammatory phytonutrients, not to mention plenty of flavors. Use them often to create delicious and nutritious plant-based recipes!

½ tsp coriander seed

½ tsp cumin seed

2 green cardamom pods

¼ tsp fenugreek seed

⅛ tsp peppercorns

1 tbsp chili powder

1 tbsp sweet paprika

¼ tsp ground cayenne pepper (optional) +1/4 tsp as desired

¼ tsp garlic powder

¼ tsp ground ginger

⅛ tsp ground nutmeg (freshly grated if possible)

⅛ tsp allspice

¼ tsp salt (optional)

Heat the coriander seed, cumin seed, cardamom pods, fenugreek seed, and peppercorns on medium heat in a medium stovetop pan until fragrant (about 2–3 minutes), tossing often to prevent burning.

Once finished toasting, grind the spices in a spice grinder or with a mortar and pestle.

Add the toasted ground spices and remaining berbere spices to a small bowl and mix well.

Transfer to an airtight container and store in a dry, dark place for up to six months.