Berbere is a spice mixture whose constituent elements usually include chilli peppers, garlic, ginger, basil, korarima, rue, ajwain or radhuni, nigella, and fenugreek. It serves as a key ingredient in the cuisines of Ethiopia and Eritrea.
Berbere sometimes encompasses herbs and spices that are less well known internationally. The latter include both cultivated plants and those that grow wild in Ethiopia, such as korarima (Aframomum corrorima) and long pepper.
- 2 teaspoons coriander seeds
- 1 teaspoon fenugreek seeds
- ½ teaspoon black peppercorns
- ¼ teaspoon whole allspice
- 6 white cardamom pods
- 4 whole cloves
- ½ cup dried onion flakes
- 5 dried chiles de árbol, stemmed, seeded, and broken into small pieces
- 2¼ tablespoons paprika
- 2 teaspoons kosher salt
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- In a small skillet, combine coriander seeds, fenugreek seeds, black peppercorns, allspice, cardamom pods, and cloves. Toast spices over medium heat, swirling skillet constantly, until fragrant, about 4 minutes.
- Let cool slightly; transfer to a spice grinder along with onion flakes and grind until fine. Add chillies, and grind with the other spices until fine.
- Transfer the mixture to a bowl and stir in paprika, salt, nutmeg, ginger, and cinnamon. Store in an airtight container for up to 6 months.