Berbere - Ethiopian Spice Blend

This spice mix is one of the most widely used blend in the Ethiopian cuisine. I used this in the D'ba Zigni / Ethiopian pumpkin Recipe. It smelt like a cross between South Indian sambar powder and North Indian Garam Masala!I also used some of this spice blend in a potato curry and it tasted so different!

I used:
Adapted from here

Coriander seeds -2 teaspoons
Black peppercorns - 1/2 teaspoon
Fenugreek seeds-1/2 teaspoon
Cardamom-2 pods
Cloves- 2
Cinnamon- 1" piece,broken into bits
Red chilies, dried- 2, broken into bits
Onion powder- 3 tablespoons
Garlic powder- 1/2 teaspoon
Ginger powder- 1 teaspoon
Grated nutmeg- a large pinch

  1.  In a pan ,roast the coriander seeds, fenugreek seeds, black peppercorns, cardamom seeds and cloves. Toast spices over medium heat, swirling skillet constantly so that they don't burn. 
  2. When the mixture turns fragrant, remove from heat and let it cool.
  3. Grind to a fine powder. Sieve once and again grind the grits till you get a fine powder.Add the onion powder,garlic powder,grated nutmeg and run the mixer once more.
  4. Let it cool down for a few minutes and transfer into an air tight container. 
  5. Use as needed in soups / curries.

Bon Appetit...

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