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Berbéré - Berbere Spice Mix Recipe
Chef's Note
This Ethiopian Berbere mix transforms any humble meat into an exotic and complex dish with the warmth of the spices. It is suggested to spice up the Berbere Steak Sandwich created by Ashley Seely (New-Brunswick) for Ace Bakery to showcase their breads.
Ingredients
- 10 allspice berries
- 10 cardamom pods
- 2 Tbsp. (3green 0 ml) coriander seeds
- 7 whole cloves
- 1 1/2 Tsp. (7,5 ml) fenugrec seeds
- 1 1/2 Tsp.(7,5 ml) black peppercorns
- 14 dried red chilies
- 1/2 Tsp. (2,5 ml) turmeric
- 2 Tbsp. (30 ml) sweet paprika
- 4 Tbsp. (60 ml) hot paprika
- 1/2 Tsp. (2,5 ml) ground nutmeg
- 1/2 Tsp. (2,5 ml) mace
- 1/4 Tsp. (1,25 ml) ground cinnamon
Method
- Blend, toast the first six spices with dry heat by either placing them in a 350°F (176°C) oven or in a pan on the stove top over medium heat for about 6 minutes.
- Let the spices cool and then grind them along with the whole chilies in a spice grinder or a mortar and pestle.
- Add the remaining ground spices and stir together to combine.
Keep in a tightly sealed jar in a cool place for up to 4 months.
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