Berbere Spice Blend

Name: Berbere Spice Blend
Total time: 20 min
Yield: 20
Cuisine: Ethiopian
Ingredients: 60 g Dried mild red chillies; 3 tbsp Paprika; 1 tsp Fenugreek seeds; 2 tsp Coriander seeds; 2 tsp Cumin seeds; 6 Cardamom pods, seeds only; 2 tsp Ground ginger; 1/2 tsp each Cinnamon, cloves, allspice, ground; 1 tsp Salt

The red backbone of Ethiopian cooking: dried chilli ground with a dozen warm spices into a blend that is hot, faintly sweet and unmistakable in every wot.

المصدر

الوصفة من Ethiopian home kitchens · 🏺 تقليدي · Everyday Ethiopian cooking — the injera table where stews are ladled straight onto the bread and everyone eats from one platter with their hands.

Ethiopian & Eritrean · spice blend — An ownerless traditional preparation, so no cook is credited. The cited article confirms berbere as the Ethiopian and Eritrean chilli-based spice mixture containing fenugreek, coriander, cardamom, ginger and other warm spices, and its central role in wat. Proportions here are this book's own; every household's differ.

خلفية على ويكيبيديا ↗

شاهد طريقة التحضير · 2 فيديو

Two Brown Guys Hunt The Teesside Chef

⏱ 20 دقيقة🍽 20 حصة🔥 25 سعرة🇪🇹 إثيوبيا🌶️🌶️🌶️

حلالنباتي صرفنباتيخالٍ من الغلوتينخالٍ من الألبانخالٍ من المكسرات

المكوّنات

الحصص

🛒 شراء المكونات

استُبعدت أساسيات المؤن — فقط ما تحتاج للخروج لشرائه.

★ تشير إلى مكوّن تصفه الوصفة بأنه يصعب إيجاده أو لا بديل له.

الخطوات

Wipe the chillies clean, tear them open and shake out most of the seeds.
Toast the whole spices — fenugreek, coriander, cumin, cardamom — in a dry pan over medium heat for 2 minutes, until they smell warm and start to pop.
💡 Fenugreek turns bitter fast. Pull the pan the moment the smell shifts from nutty to sharp.
Toast the chillies separately for 1 minute, moving them constantly — they scorch in seconds.
Cool everything completely, then grind to a fine powder in a spice grinder.
Stir in the paprika, ground ginger, cinnamon, cloves, allspice and salt.
Store in a sealed jar away from light. It keeps its punch for about three months.

💡 نصائح

Grinding warm spices makes them clump into paste. Cool them fully first — the single most common mistake.
Every household's blend differs. Ethiopian cooks judge it by colour: deep brick red, never orange.
Toast a spoonful in oil before adding liquid to any stew — that step is what makes berbere taste cooked rather than dusty.