Berbere is a hot spice blend that is an integral part of Ethiopian cuisine. It's full of flavors.. Every Ethiopian cook has their own version of this blend. Some versions include lesser known spices like nigella seeds, ajwain, and korarima, a spice that grows wild in Ethiopia but , there are several key spices that are common to all . It's fantastic as a rub for meat, poultry and fish, a seasoning for stews, soup and vegetables. Berbere is a wonderful all-purpose seasoning.
The version that I have created is full on flavors but not very spicy as I cannot tolerate heat. You can increase the quantity of whole chilly to make it fiery.
You can replace paprika powder with Kashmiri Chili Powder.
Ingredients
Whole Spices
Coriander Seeds 4 tsp
Cumin Seeds 2 tsp
Fenugreek Seeds 1 tsp
Black Peppercorns 1 tsp
Cloves 8
Green Cardamom 8
Red Chili whole 4
Powder Spices
Onion Powder 2 tsp
Ginger Powder 2 tsp
Garlic Powder 2 tsp
Paprika Powder 2 tsp
Cinnamon Powder 1 tsp
Salt 1 tsp
Turmeric Powder 1tsp
Nutmeg grated 1/ 4 tsp
Method
Dry roast all the whole spices on low heat until they are aromatic.
Let them cool completely.
Now grind them to a fine powder.
Mix in the powder spices mentioned under ingredients.
Store in an airtight glass bottle.