Homemade Berbere Spice Blend Recipe. This Ethiopian spice blend, made with green cardamom, fenugreek seeds, cumin, ginger, chills, paprika, and more, is essential in Ethiopian cooking.
Berbere means hot in Amharic, so it’s a hot and flavorful spice blend. Pronounced behr·beh·ray, it’s a traditional Ethiopian all-purpose spice mix—a must-have for Ethiopian cooking.
Just a teaspoon adds depth of flavor to sauces, soups, grains, vegetables, stews, and protein. That makes it a spice blend you need in your spice repertoire. Are you sold yet?
I have done my fair share of experimenting with this spice blend lately and am putting it on EVERYYYYTHING. Why?
Content…Why Make Your Own |
Why Make Your Own Ethiopian Berbere Spice Recipe
First, it’s a great way to add gusto to your cooking. Just this morning, I put some in my eggs, and, oh boy!!! Second, making a batch of berbere spice is super easy.
You have two easy ways of doing it. 1) Combine preground spices and store them in an airtight container. Or 2) toast whole spices and grind them into a fine powder. The second way is my favorite because it’s incredibly aromatic.
Now, unless you have a Middle Eastern or Indian grocery store near you, some spices may be hard to find. So my berbere spice version includes spices that are reasonably easy to get. The primary ingredients are paprika, garlic, ginger, fenugreek, cumin, cardamom, black pepper, and red pepper for a pleasant kick.
Traditionally, berbere is spicy hot. Personally, I love the heat, but not everyone does. If that describes you, feel free to reduce the amount of chili peppers and replace them with paprika or a milder red pepper.
Now that you have a berbere spice recipe, why not try an authentic Ethiopian meal for a delicious sensory trip to Africa? Enjoy!!!
What You Need
Before you say that’s not how my grandmother made it, please let me say that everyone’s Grandma had her own recipe. Feel free to adjust the seasonings to your tastes.
Here’s the list: smoked paprika, paprika, ground ginger, granulated garlic, dried basil, white pepper, cinnamon, nutmeg, fenugreek seeds, cumin, cardamom, dried red chilis, and cayenne. Feel free to adjust the amounts to your tastes. You can even add black peppercorns or a dash of curry powder to the mix.
How to Make Berbere Spice Mix
- Toast – If using whole spices, toast them lightly on low heat in a frying pan for a few minutes. You want them to become aromatic but not burnt. Allow them to cool slightly, and grind them in a coffee or spice grinder.
- Combine all the ingredients in a bowl or jar and stir until fully combined. See how easy it is?
How to Use Berbere Spice Blend
The first and most obvious are Ethiopian dishes. Doro wat (or doro wot) is an excellent Ethiopian stew, as is lentil stew. And while yataklete kilkil doesn’t call for it, it certainly won’t hurt to toss some in. And if you love grilling, it makes a flavorful dry rub.
Store it in a glass jar and keep it away from light and heat in the pantry. I make a huge batch and keep it in a ziplock bag in the freezer, taking out enough for a month at a time.
More Spicy Ethiopian Recipes to Try
Berbere Spice
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Ingredients
- 3 tablespoons (20g) smoked paprika
- 2 tablespoons (15g) paprika
- 1 tablespoon (8-9g) ground ginger
- 1 tablespoon (10g) granulated garlic
- 1 tablespoon (2g) dried basil
- 1 teaspoon (2-3g) white pepper
- ½ tablespoon (5g) cinnamon
- ½ tablespoon (8-9g) ground nutmeg
- ½ tablespoon (5-6g) fenugreek
- 1 teaspoon (3g) cumin
- 1 teaspoon (2g) cardamon
- 1 tablespoon (5g) or more dried chilis or cayenne (adjust amounts to suit tastes)
Instructions
- If using whole spices, lightly toast on low heat in a fry pan for a few minutes. Toast just until the spices become aromatic and smell nice and toasty. Then, grind in a coffee grinder.
- Store it in a glass jar and keep it away from light and heat in the pantry. I make a huge batch and keep it in a ziplock bag in the freezer, taking out enough for a month at a time.
Tips & Notes:
- Feel free to adjust spices to what you have available and your tastes.
- Store in a glass jar away from heat and light for about six months.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Adam Goddard says
Hi there. Is the use of smoked paprika traditional in berbere? Most of the recipes I’ve come across call for regular sweet paprika. Just curious.
Imma says
Hi Adam. True, the traditional berbere spice uses regular paprika. I use smoked paprika because I find it adds and extra oomph to the taste :).
Grace says
Hi, if not using whole spices, do you still need to toast them or do you just mix everything together? Thanks!
ImmaculateBites says
Hi Grace. No need to toast ground species. It will still taste delicious :)!
Trinia says
Thankyou for posting this.
Mark says
I put this one together yesterday and tried it this evening with the lentil stew. Definitely a winner! Gotta try it with some chicken next time!
ImmaculateBites says
Great! Thanks for the feedback.
Bryan Wallwork says
I like the look of this recipe. Do you think it may be made with grains of paradise instead of the cardamom, and grains of selim (Ethiopian pepper) instead of white pepper? I have both!
ImmaculateBites says
Hi Bryan!
I can’t give you a definite on this one. Grains of paradise is a very pungent spice and might be too overwhelming here and I haven’t tried it out . Sorry.
Brenda Johnson-Williams says
Simply: Thank you xoxo
ImmaculateBites says
You are welcome!
Roni Marshall says
I love your receipes, i like the “spice of life” variety ! Thanks for sharing! I like when you use my name when sharing!
Jane Clugston says
I was very disappointed in this recipe it tasted more like text Mex chili not at all like ethiopian
Blake says
It’s difficult to duplicate berbere. There are different types, but the process is lengthy, some of ingredients are sundried after being grinded…also, berbere means pepper, but in Ethiopia/Eritrea – refers to certain chilies or a blend of chilies with spices. Happy eating!
Jennifer says
Is the measurement for fenugreek seeds or ground fenugreek?
ImmaculateBites says
It’s fenugreek seeds .
Ella says
What a wonderful discovery. I love, love your recipes. One question please. I cannot find fenugreek. any substitutions or ideas on that ? Much apreciated.
ImmaculateBites says
Thanks Girl! Have you tried looking at Indian Markets or any International Markets – that’s where I get mine. If for some reason you can’t find it, just leave it out .
LOUIS HEALAN says
Found ours at WalMart in Haslet ( Ft. Worth, TX ).
Shawna says
Hi what is or do you have recipe for ziggadi
I may have spelled wrong
My husband loves it. He gets in WAshington DC but I’ve never had it
ImmaculateBites says
Hi shawna,
Am sorry but do not know which recipe you are referring to. Can you elaborate more?
Michael says
”
“Hi what is or do you have recipe for ziggadi
I may have spelled wrong”
Zigni Eritrean dish.
Gladiolus says
Is the 1 tablespoon ground ginger correct? In most other berbere recipes, I’ve seen that ginger comes to only about 1/10 of the amount of paprika. Also, ahve you ever tried adding ajwain seeds and if so, how much?
Thanks!
ImmaculateBites says
Yes it is! I like more ginger in mine, adds tons of flavor. Adjust to your taste buds.
Siona says
Hello Imma…
Is the be revere picture professionally taken?
ImmaculateBites says
It’s taken by me.
Jenny says
Hello! Amazing blog! Thinking about making doro wot tonight but wondering if you have left out ground green cardamom in your recipe? I see it in the post and pictures, but seems to be missing in your recipe! Thanks 🙂
ImmaculateBites says
Nice catch! It’s been updated . Thank you!
Claudette says
I would love to make this spice, but my son is allergic to paprika. 🙁 Wondering if I can substitute turmeric or some other spice instead? I know it would definitely not be the same as Berbere Spice, but do you think it would work well in recipes calling for Berbere?
ImmaculateBites says
Hi Claudette! It’s best to leave it out ! Tumeric is just not a good fit here , that is if you want that authentic taste .
Claudette says
Thanks so much Imma and thanks for sharing your wonderful recipes!
Ngong louis says
Hi Immaculate, I am mouth watering whenever I glance through your wonderful delicacy.
I will like to know what it takes to market and use your spices in Cameroon.
I will like to market them myself.
I am a good cook and whenever I come over your blog, i want to cook a dish
Please get back to me
Thank you
Charlene @ That Girl Cooks Healthy says
Another spice blend to add to my spice rack.