Ethiopian Berbere Spice Mixture

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Berbere is an aromatic Ethiopian spice mixture used in stews called wats and for coating foods prior to frying. The mixture is similar to an Indian garam masala.
Recipe By: The Complete Book of Spices
  • PrepN/A |
  • TotalN/A |
  • ServesAbout 1/2 cup


    • 10 dried red chilies
    • 1/2 tsp coriander seeds
    • 5 cloves
    • seeds from 6 green cardamoms
    • 1/4 tsp ajwain seeds
    • 8 allspice berries
    • 1/2 tsp black peppercorns
    • 1/2 tsp fenugreek seeds
    • a small piece of cinnamon
    • 1/2 tsp ground ginger


Heat a heavy frying pan and put in the chilies and other whole spices after 2-3 minutes. Dry roast over a medium heat until they darken, stirring frequently to prevent burning. Leave the spices to cool, then remove the seeds from the chilies and crumble them. Grind everything, including the ginger, to a fine powder, and store in an airtight container for up to 4 months.
Recipes From - The Gourmet Food And Cooking Resource