Berbere Ethiopian Hot Pepper Seasoning Recipes

BERBERE (ETHIOPIAN SPICE BLEND)

Steps:

• In a heavy skillet over high heat, toast the whole spices (seeds) and chilies, shaking the pan regularly to prevent scorching, until very fragrant, about 3 minutes. Transfer to a bowl and let cool completely.
• Grind the cooled spices in a spice or coffee grinder. Add all remaining ground spices and salt and grind everything together.
• Store in an airtight container in a dark place.

ETHIOPIAN SPICE MIX (BERBERE)

Steps:

• Finely grind fenugreek seeds in an electric coffee/spice grinder. Stir together with remaining ingredients until combined well.

BERBERE (ETHIOPIAN SPICE)

Steps:

• Mix chili powder, paprika, salt, fenugreek, ginger, onion powder, coriander, cardamom, garlic powder, cloves, and cinnamon together in a bowl.

BERBERE

Steps:

• In a small frying pan, on medium-low heat, toast the cumin, whole cloves, cardamom, peppercorns, allspice, fenugreek, and coriander for about 2 minutes, stirring constantly.
• Remove the pan from the heat and cool for 5 minutes.
• Discard the stems from the chiles.
• In a spice grinder or with a morter and pestle, finely grind together the toasted spices and the chiles.
• Mix in the remaining ingredients.
• Store Berebere refrigerated in a well-sealed jar or a tightly closed plastic bag.

BERBERE (ETHIOPIAN HOT PEPPER SEASONING)

Steps:

• In a heavy saucepan, toast the following ground spices together over a low heat for 4 to 5 minutes: ginger, cardamom, coriander, fenugreek, nutmeg, cloves, cinnamon and allspice.
• Shake or stir to prevent burning.
• Add the salt, cayenne pepper, paprika and fresh ground black pepper and continue toasting and stirring for 10 to 15 more minutes.
• Cool and store in tightly covered glass jar.