Traditional Berbere Recipe (Ethiopia / Eritrea)

Ingredients (12 to 15 spices):

• 2 tbsp dried red chili (cayenne or dried ground chili)

• 1 tbsp sweet paprika

• 1 tbsp garlic powder

• 1 tbsp onion powder

• 1 tbsp ground ginger

• 1 tsp ground cardamom

• 1 tsp ground cinnamon

• 1/2 tsp ground cloves

• 1 tsp ground fenugreek

• 1 tbsp ground coriander

• 1 tbsp ground cumin

• 1/2 tsp grated nutmeg

• 1/2 tsp ground long pepper (or black pepper if unavailable)

• 1/2 tsp ground citrus chili (optional – also known as korarima or Ethiopian cardamom)

• 1/2 tsp ground allspice (optional)

Instructions:

1. Toast the whole spices (such as cardamom, cloves, long pepper) in a dry pan for 1–2 minutes to release their aromas, without burning.

2. Finely grind all toasted and powdered spices using a spice grinder or mortar and pestle.

3. Mix all powders thoroughly in a bowl.

4. Store in an airtight jar away from light and humidity.

Usage:

Berbere is the spicy base for many Ethiopian dishes like doro wat (chicken stew), spicy vegetables, or lentil-based meals.
It’s very aromatic and hot, with a balance of heat, sweetness, and deep flavor.