Berbere Spice Mix
Berbere spice mix is an aromatic blend of Ethiopian spices with warm flavors. For the best quality, make this seasoning recipe at home.
Origin of Berbere Spice Mix
Berbere (pronounced bare-bur-AY ) is an Ethiopian seasoning that is used to make many different dishes.
The blend is aromatic, with what some describe as a combination of spicy, sweet, and citrus flavors. While the flavors are warm, this addictive spicy heat is one of my personal favorites.
The subtle citrus notes brighten up and balance out the earthiness. Think cinnamon, allspice, fenugreek and chiles!
A mix of sweet and savory spices means this blend can be used on so many dishes. Toss it with vegetables before roasting, use it as a dry rub on pork or poultry before grilling, or stir it into yogurt, sprinkle it on popcorn and serve with fruit. It’s so versatile.
What is berbere made of?
Some people prefer to use whole spices, which they grind themselves. Although the flavors of ground spices are not as vibrant, there is a convenience factor in using them.
INGREDIENTS
Whether you choose to use whole or ground spices is up to you. Either way, this is what you will need:
- allspice– Although often mistaken for a blend of spices, allspice is actually just one spice, with flavors of clove, nutmeg, and cinnamon.
- black pepper
- cardamom– If you have trouble finding whole cardamom pods in your local spice shop, you can purchase them easily online.
- cayenne pepper
- cinnamon
- cloves
- coriander
- cumin
- fenugreek– Fenugreek seeds are a staple spice used in Indian cooking. The flavor of fenugreek is sweet and nutty, similar to a combination of maple syrup and burnt sugar.
- garlic powder
- ginger
- paprika
- turmeric
Uses for Berbere Spice Mix
A multipurpose blend like this spice mix is useful for making many different savory dishes. Of course, the most popular use is as a seasoning for the poultry in a recipe for Berbere Chicken.
In addition to roasted chicken, the spices are also fantastic with grilled meats like steak or ribs. You can use them as a dry rub, or blend with olive oil to make a delicious marinade.
They also boost the flavor of simple sauces like bechamel, and their smoky flavor would be a fantastic addition to a creamy cheese sauce for homemade mac and cheese!
HOW TO STORE HOMEMADE SPICE BLENDS
Like any seasoning you buy from a store, homemade blends will store well for up to 6 months. Just be sure to keep them in an airtight container or specialty spice jars.
Also, to prevent ground spices from clumping, keep them in a dark, dry location.
Subscribe to my Newsletter, follow me on Facebook, Pinterest, Instagram and YouTube for all my latest recipes and videos.
Berbere Spice Mix
Ingredients
If Using All Ground Spices
- 2 tbsp cayenne powder
- 1 tbsp paprika
- 1 1/2 tsp ground fenugreek
- 1 tsp garlic powder
- 1 tsp cardamom
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp coriander
- 1/2 tsp cumin
- 1/2 tsp black pepper
- 1/4 tsp turmeric
- 1/4 tsp clove
- 1/8 tsp allspice
If Using Whole and Ground Spices
- 2 tbsp cayenne powder
- 1 tbsp paprika
- 2 tsp fenugreek seeds
- 1 tsp garlic powder
- 12 cardamom pods
- 1 inch cinnamon stick
- 1/2 tsp ground ginger
- 3/4 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp black peppercorns
- 1/4 tsp turmeric
- 4 cloves
- 1 allspice berry
Instructions
- If using all ground spices, whisk together to combine.
- If using whole spices along with ground, powdered:
- In a small skillet dry toast over medium heat the fenugreek, coriander, cumin seeds with the cinnamon stick, cardamom pods, peppercorns, allspice and cloves for 2-3 minutes until fragrant.
- Let toasted spices cool and transfer to spice grinder along with remaining ground spices (cayenne, paprika, garlic, ginger and turmeric powders). Grind until a fine powder.
- Store in an airtight container for up to 6 months.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Kevin, could you use fresh tumeric, and if so how would you incorporate it? Grate it and toast it? We grow it and have so much, I just can’t imagine using it already dried, unless we dry and grind it maybe.
I would dry the fresh prior to mixing with other spices for the blend Cathy, otherwise it would become a wet paste. Thoroughly wash turmeric root. Thinly slice turmeric. Place turmeric root slices on dehydrator trays. Dry at 135°F for 5-7 hours, or until the turmeric root is crispy and completely dried. Place dried turmeric in coffee/spice grinder or blender and process until it becomes a fine powder.
This is so easy! Thank you so much for sharing the recipe!
I’m so happy I found this. I bought some from penzy’s and was so disappointed. It had some heat but nothing else coming through. I gonna mix this up ASAP. Thank you once again Kevin.
Let me know how it turns out for you Denise! I am glad you found my recipe!
Yummy! This looks so delicious and perfect to have on hand! Can’t wait to make this!
It’s so great to make this berbere spice mix at home! Thanks for the recipe!
Definitely something different than I’m used to! I am going to be making this real soon!
I think you will enjoy it Allyson!
This Berbere spice sounds amazing! Can’t wait to try it!
This Berbere spice sounds amazing! Can’t wait to try it!
I love this spice. I never heard of it until a couple of years ago and we tried some from Penzy’s and then Kevin made this, it is incredible. Enjoy
This Berbere spice mix couldn’t look any more perfect!