Berbere Spice Blend



1/2 cup

Recipe from

Oxmoor House


3 tablespoons paprika
1 tablespoon crushed red pepper
1 tablespoon ground ginger
2 teaspoons cumin seeds
1 teaspoon ground turmeric
1 teaspoon kosher salt
1 teaspoon fenugreek seeds
1 teaspoon coriander seeds
1 teaspoon ground cardamon
1/2 teaspoon ground cinnamon
1/2 teaspoon whole allspice
1/2 teaspoon black peppercorns
8 whole cloves


Combine all ingredients in a small skillet. Cook over medium-high heat, stirring constantly, until toasted. Cool completely.

Process spice mixture in a blender until finely ground. Store at room temperature in an airtight container up to 3 months.


Toasting spices brings out their flavors. Heat an 8-inch frying pan over medium-high heat. Add the spices and stir until they begin to release their fragrance and are just toasted, about 30 seconds to 1 minute. Transfer to a plate to cool, then grind in a spice grinder. Or do what I do—buy a cheap coffee grinder and dedicate it to grinding spices.

Todd English,

Cooking In Everyday English,

Oxmoor House

January 2012
My Notes

Only you will be able to view, print, and edit this note.

Add Note