Berbere Spice Mix

Berbere is the spice mix of Ethiopia and Eritrea. It’s centered on dried chiles, both spicy ones and sweet paprika, and spices like fenugreek and coriander seeds. The mix we use also features warm flavors including cardamom, allspice, cinnamon, and ginger. It’s at once spicy and a tiny bit sweet and full of layers. Like Xawaash Spice Mix (this page) in Somalia and dry rubs for barbecue in the American South, berbere differs from region to region, family to family, even neighbor to neighbor. Which is to say, feel free to add a little bit more of one spice or less of another if you’d like, or try swapping one for something else. Try it in Ma Gehennet’s Shiro (Ground Chickpea Stew, this page), Doro Wat (Stewed Chicken Legs with Berbere and Eggs, this page), or Shahan Ful (Mashed Limas with Onions, Tomatoes, and Chiles, this page). You can also add it to any stew or braise (start with about 1 tablespoon berbere for every four servings) or try rubbing a light coating on shrimp or chicken thighs before grilling (you can let them sit overnight in the refrigerator after seasoning or just season right before grilling).

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Place the cinnamon, coriander, fenugreek, peppercorns, cardamom, and allspice in a small heavy skillet set over medium heat. Cook, stirring constantly, until the smell is very aromatic and the spices are lightly toasted, about 2 minutes. Let cool. Transfer the mixture to a clean coffee grinder, add the chiles and onion flakes, and grind to a fine powder (or use a mortar and pestle and some elbow grease). Transfer the ground spices to a fine-mesh sieve set over a bowl and sift. Regrind whatever large pieces remain in the sieve and add them to the bowl with the ground spices. Add the paprika, ginger, and nutmeg. Whisk well to combine and transfer the mixture to an airtight jar. Store in a cool, dark place for up to 3 months.