Berbere (Ethiopian)

Berbere is a hot spice blend that is an integral ingredient in Ethiopian cuisine. Both full of flavour and heat, this spice is not for the faint of heart - or taste buds. 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. Whatever the version, there are several key spices that are common to all and the result is a fiery, bright red, highly aromatic and flavourful seasoning blend. Fantastic as a rub for meat, poultry and fish, a seasoning for stews, soups, grains and vegetables. Berbere is a wonderful all-purpose seasoning. Berbere is the central ingredient in the most famous of all African dishes: Ethiopian Doro Wat, a fabulous spicy chicken stew. Berbere is best made from whole spices which are toasted and ground. This produces maximum flavour. If you already have these spices in ground form, you can certainly use those instead, the blend just won't be as flavourful.

2 tsp. coriander seeds
1 tsp. cumin seeds
½ tsp. fenugreek seeds
1 tsp. black peppercorns
2 whole allspice berries
4 green cardamom pod seeds
4 ground cloves
5 dried red chilies, seeds and membranes removed and broken into small pieces
3 Tbsp. ground sweet paprika
1 tsp. sea salt
¼ tsp. ground nutmeg
½ tsp. ground ginger
¼ tsp. ground cinnamon
1 tsp. ground turmeric

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.

Cook's Notes: If you like extreme heat, leave a few of the seeds in. It will still be very spicy even without the seeds.