Homemade Berbere Spice Blend
This aromatic and flavorful Ethiopian spice blend can be used in a variety of dishes, from seitan to tofu, or mixed into mayonnaise for a delicious aioli spread.
Equipment
- Dry pan
- Spice grinder or coffee grinder (dedicated to spices)
Ingredients
- 2 teaspoons whole cumin seeds
- 4 whole cloves
- ½ teaspoon black peppercorns
- ¼ teaspoon whole allspice
- 1 dried ancho chile pepper ground into a fine powder (about 2 tablespoons [16 g] powder)
- 3 tablespoons 21 g smoked paprika
- 1 teaspoon ground ginger
- ¼ teaspoon turmeric
- ¼ teaspoon cinnamon
- 1 teaspoon salt
Instructions
- In a dry pan, toast the cumin seeds, cloves, peppercorns, and allspice for 1 to 2 minutes.
- Be careful not to burn.
- Grind the toasted spices into a powder using a spice grinder or coffee grinder.
- Add the chile powder, paprika, ginger, turmeric, cinnamon, and salt to the ground spices.
- Mix well.
- Store in an airtight container in a cool, dry place.
Notes / Tips / Wine Advice:
Serving Tip:
This spice blend is great for adding depth of flavor to plant-based dishes like seitan or tofu, or for creating a delicious aioli spread.
Wine Advice:
A spicy red wine such as a Zinfandel or Syrah complements the bold flavors of Berbere spice.
Nutritional Information
Calories: 17 kcal | Carbohydrates: 3 g | Protein: 0 g | Fat: 1 g | Fiber: 1 g | Sugar: 1 g | Salt: 0.5 g
