Berbere Spice Blend

Author: Shelley Bennetts  

Make your Own Berbere Spice Blend (Medium - Hot) Origin Ethiopia

Berbere, pronounced as ‘Ber-Beray’, is an Ethiopian spice blend that’s quite hot and pungent and will fill the kitchen, if not your whole house with its aroma! In Ethiopia they use it in just about anything. 
It’s exceptional with lamb, and a great addition to vegetarian and rice dishes. 
Add a little oil to make a paste and use it as a marinade before you BBQ. Great on Pork ribs!
Mix it with plain yoghurt as a dip or spicy dressing for prawns, skewered meats or salads.
Add at the end of cooking to heighten the flavours of a stew or curry much like an Indian Garam Masala blend. 
As the Ethiopians do, use it as a garnish sprinkled over anything and everything! 


1/2 cup ground dried mild chillies
1/4 cup ground sweet paprika
1 tablespoon cayenne pepper 
1 teaspoon onion powder
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cardamom
1 teaspoon ground fenugreek
1/2 teaspoon garlic powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves


Toast and grind any whole spices you’re using (See our blog on Making Your Own Spice Blends (Hyperlink) for information on toasting and grinding whole spices).
Place the ground chillies, paprika, and cayenne pepper into a bowl and stir. Add onion powder, ginger, cumin, coriander, cardamom, fenugreek, garlic powder, cinnamon, nutmeg, allspice, and cloves. Gently whisk together until thoroughly mixed.
Store in an airtight container, in the dark.
Berbere is one of the most delicious and versatile spice mixes ever!