This berbere spice blend is my take on the traditional Ethiopian blend. I used spices I had in my pantry which I am sure will meet with Yotam’s approval.
Head straight on to the Recipe For ♥ Berbere Spice Blend ♥
At the start of the pandemic I removed myself from all the Facebook groups I belonged to. This was mainly because I don’t subscribe to conspiracy theories. And also because I did not want to invite negativity into my space. A few months ago I joined a group that centres around travel. If I ever had to work in a different industry, it would be in travel. For the first few weeks I was a silent observer, unless I had some specific knowledge related to a question. But, when one of my replies was shot down I decided to go back to sitting on the benches. I knew my response was correct, as both airlines and Government sites were using the same resource. But I have long ago given up trying to be right with people who think they know better.
Today’s inspirational recipe from Lavender and Lime ♥ Berbere Spice Blend ♥ #LavenderAndLime Click To Tweet
Since then I have been amazed at the questions that are posed. One after another, people asking the exact same thing. And clearly not reading the replies given. And then there are the comments made which are so not necessary. There is no point in telling someone they should not have booked flights before they got their Visas. That does not help them when they have already booked and are querying how long a Visa takes. Also, some countries do not allow you to apply for a Visa without flights being booked. That is one bit of knowledge I have not shared as people need to read the terms of their applications before making travel plans. I have given some advice via DM to people as I really don’t want the answers I have given being rudely commented on. Do you belong to any Facebook groups?
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Berbere Spice Blend
- 15 mls dried chilli flakes
- 5 mls coriander seeds
- 5 mls cumin seeds
- 5 mls fenugreek seeds
- 2.5 mls black peppercorns
- 1.25 mls whole cloves
- 7.5 mls smoked sweet paprika
- 2.5 mls cayenne pepper
- 2.5 mls ground turmeric
- 2.5 mls ground ginger
- 2.5 mls ground cinnamon
- 2.5 mls ground cardamom
- 2.5 mls salt flakes
- 1.25 mls ground nutmeg
- 1.25 mls ground allspice
- Place the chilli flakes, coriander seeds, cumin seeds, fenugreek, peppercorns and cloves into a not stick frying pan
- Dry roast over a low temperature until fragrant
- Add the paprika, cayenne, turmeric, ginger, cinnamon, cardamom, salt, nutmeg and allspice
- When fragrant remove from the heat and stir to combine
- Place into a spice grinder and blend until fine
- Store in a sealed glass jar and use as needed
View the previous posts on July 25:
- 2021: I See a Leopard
- 2018: International Scone Week 2018
- 2013: Café De Paris Butter
- 2012: Amarula Cured Ostrich Carpaccio
- 2011: Baked And Delicious
- 2010: Foodbuzz 24×24
9 thoughts on “Berbere Spice Blend”
Love to cook with Berbere as well as Baharat and Ras el Hanout . . . during the past few difficult years have too oft resorted to the ready mixes by a couple of the best local spice merchants. Shall definitely try your variation exactly and report back ! Love to leave my more usual Australasian favourites to enjoy the softer and rounder African tastes , , , thank you !
Please let me know if you enjoy it – Dave has added a couple of teaspoons to home made mayonnaise and it was divine 🙂
Thank you Sheree 🙂
This is a great spice blend recipe-love it!
Social Media is a love-hate relationship. Like you, I don’t invite negativity into my space. I love food and wine, and belong to a couple of private food and wine groups on Facebook.
Thank you Velva – and I think some private groups are worth belonging to 🙂
You did not specify what recipes you would make with this spice blend. I enjoyed cooking from the book “Ethiopia: Recipes and Traditions from the Horn of Africa” by Yohanis Gebreyesus, which suggested many interesting recipes from that tradition. I keep meaning to return to the book and try more.
best…mae at maefood.blogspot.com
I have made a chicken recipe which I shall share, and since then, have used the spices for various meals, both using chicken and beef.