Berbere Spice Blend

recipe

Yield:

1/2 cup

Recipe from

Oxmoor House

Ingredients

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

Preparation

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.

Note:

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

January 2012
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