Berbéré - Berbere Spice Mix Recipe
Berbéré - Berbere Spice Mix
Flavors of Ethiopia
Total time: less than 15 minutes

Cooking time: 6 minutes

Difficulty: Easy
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. 

- 2 Tbsp. (3green 0 ml) coriander seeds
- 1 1/2 Tsp. (7,5 ml) fenugrec seeds
- 1 1/2 Tsp.(7,5 ml) black peppercorns
- 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
  1. 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.
  2. Let the spices cool and then grind them along with the whole chilies in a spice grinder or a mortar and pestle.
  3. 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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