Berbere – Aromatic Ethiopian Spice Blend
Servings
2 Cups
Ingredients
- 1 cup paprika
- ½ cup cayenne pepper
- 3 tablespoons Ground Roasted Korarima recipe follows or ground cardamom
- 2 tablespoons ground ginger
- 1 tablespoon onion powder
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon black pepper
- 2 tablespoons fine sea salt
- 1½ teaspoons ground cloves
- 1½ teaspoons ground cinnamon
- 1½ teaspoons ground nutmeg
- 1½ teaspoons ground fenugreek
Instructions
- In a small bowl, mix all the ingredients together and transfer to an airtight jar.
Notes
Storage- Store at room temperature for up to 6 months.
To Make The Ground Roasted Korarima
Korarima—an Ethiopian spice related to cardamom—is a defining flavor in my food: Its complex, nutty, floral quality perks up so many dishes. When you first purchase korarima, it will most likely come in little seeds that you need to grind into a powder to use in my recipes. Here is how I get the most flavor out of these tiny seeds. You can use as many or as few seeds as you have; vary the pan size accordingly.
To makes about ¼ cup
Use About ⅓ cup korarima seeds
Warm a medium nonstick pan over medium heat. Add the korarima seeds and roast until shiny and fragrant, 2 to 3 minutes. Transfer to a plate or bowl and let cool completely.
Transfer to a mortar and pestle or spice grinder and grind into a powder. Transfer to an airtight container.
Storage- Store at room temperature for up to 3 months.