Ethiopian Berbere
A chile-forward Ethiopian and Eritrean spice blend that brings heat, fragrance and depth to wots, tibs and other dishes.
This is a practical home-kitchen version intended to support the recipes in the Fringe Table collection. Household and regional versions vary, so treat the quantities as a useful starting point rather than a claim to one definitive formula.
Ingredients & method
Ingredients
- 3 tbsp sweet paprika
- 1 tbsp cayenne, more or less to taste
- 2 tsp ground coriander
- 1 1/2 tsp ground cumin
- 1 tsp ground fenugreek
- 1 tsp ground ginger
- 1 tsp ground cardamom
- 1/2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/4 tsp ground cloves
- 1/2 tsp black pepper
Method
- 1. Combine all spices in a dry bowl and whisk thoroughly so the cayenne and stronger spices distribute evenly.
- 2. Taste a tiny pinch and adjust the cayenne if needed; berbere should be hot, aromatic and slightly sweet rather than only aggressively spicy.
- 3. Transfer to an airtight jar and store away from heat and light. For the best aroma, use within about 3 months.