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Berbere Spice Blend

Berbere Spice Blend

This recipe goes with Chicken Under a Brick

Oxmoor House JANUARY 2012

  • Yield: 1/2 cup


  • 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.


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Berbere Spice Blend recipe