Switch to Chapter View
Previous   Up   Next
Chapter: Condiments: Dry Rub/Spice Mix Recipes
Section: Northeast African Rubs
Recipe: Berbere, Hot Spice Mixture (Dry)

cardfile icon 

Berbere, Hot Spice Mixture (Dry)
     2 ts Cumin seeds
     4    Cloves
   3/4 ts Cardamom seeds
   1/2 ts Black peppercorns
   1/4 ts Whole allspice
     1 ts Fenugreek seeds
   1/2 ts Coriander seeds
     8    Small dried red chiles
   1/2 ts Grated fresh gingerroot OR 1 teaspoon dried
   1/4 ts Tumeric
     1 ts Salt
 2 1/2 tb Sweet Hungarian paprika
   1/8 ts Cinnamon
   1/8 ts Ground cloves

In a small frying pan, on medium low heat, toast the cumin, cloves,
cardamom, peppercorns, allspice, fenugreek, and coriander for about 2
minutes, stirring constantly. Remove from the pan and cool for 5 minutes.

Discard the stems from the chiles. In a spice grinder or with a mortar and
pestle, finely grind together the toasted spices and the chiles. Mix in the
remaining ingredients.

Store Berbere refrigerated in a well sealed jar or a tightly closed plastic

From: SOAR: The Searchable Online Archive of Recipes
chapter picture
Elena Schweitzer / 123RF Stock Photo 8394661