Berbere spice blend

Makes 2 3/4 cups

Berbere is a traditional Ethiopian spice blend made with chiles, warming spices, fenugreek, and other aromatic ingredients. Use this paste to rub meats, poultry, and fish before grilling.

Ingredients

  • 4 pequin chiles, seeds and stem removed
  • 2 teaspoons cardamom seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon black peppercorns
  • 1/4 teaspoon allspice berries
  • 1/4 teaspoon whole cloves
  • 1 cup coarsely chopped yellow onion
  • 2 tablespoons garlic cloves
  • 2 tablespoons Hungarian paprika
  • 1 tablespoon cayenne
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon grated nutmeg
  • 1/4 cup red wine vinegar
  • 1/4 cup vegetable oil
  • 1 cup water, as needed

Directions

  1. Toast the pequin chiles, cardamom seeds, coriander seeds, cumin seeds, fenugreek seeds, black peppercorns (whole), allspice berries, and cloves in a dry skillet until aromatic, 4 minutes. Transfer to a cool bowl and let the spices cool to room temperature.
  2. Grind the whole spices and chiles in a food processor until coarsely ground. Add the onion, garlic, paprika, cayenne, ginger, cinnamon, and nutmeg. Process to a coarse, heavy paste.
  3. Add the vinegar and oil with the machine running. Add the water gradually, stopping when you have a loose paste.
  4. The mixture is ready to use now or it can be transferred to a container and stored in the refrigerator for up to 3 weeks.

CIA FOODIES

Berbere Spice Paste

Berbere spice blend
Makes 2 3/4 cups Berbere is a traditional Ethiopian spice blend made with chiles, warming spices, fenugreek, and other aromatic ingredients. Use this paste to rub meats, poultry, and fish before grilling.

Ingredients

  • 4 pequin chiles, seeds and stem removed
  • 2 teaspoons cardamom seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon black peppercorns
  • 1/4 teaspoon allspice berries
  • 1/4 teaspoon whole cloves
  • 1 cup coarsely chopped yellow onion
  • 2 tablespoons garlic cloves
  • 2 tablespoons Hungarian paprika
  • 1 tablespoon cayenne
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon grated nutmeg
  • 1/4 cup red wine vinegar
  • 1/4 cup vegetable oil
  • 1 cup water, as needed

Directions

  1. Toast the pequin chiles, cardamom seeds, coriander seeds, cumin seeds, fenugreek seeds, black peppercorns (whole), allspice berries, and cloves in a dry skillet until aromatic, 4 minutes. Transfer to a cool bowl and let the spices cool to room temperature.
  2. Grind the whole spices and chiles in a food processor until coarsely ground. Add the onion, garlic, paprika, cayenne, ginger, cinnamon, and nutmeg. Process to a coarse, heavy paste.
  3. Add the vinegar and oil with the machine running. Add the water gradually, stopping when you have a loose paste.
  4. The mixture is ready to use now or it can be transferred to a container and stored in the refrigerator for up to 3 weeks.

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