Berbere Spice Blend
Elevate your dishes with this fragrant Ethiopian Berbere Spice Blend. Perfect for coating tofu, seitan, or mixing into aioli for a flavorful kick!
Equipment
- Dry pan
- Spice grinder or coffee grinder
Ingredients
- 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, being careful not to burn them.
- Transfer the toasted spices to a spice grinder or coffee grinder dedicated to spices and grind into a fine powder.
- Add the chile powder, paprika, ginger, turmeric, cinnamon, and salt.
- Mix well to combine.
- Store the spice blend in an airtight container in a cool, dry place.
Notes / Tips / Wine Advice:
Serving Tip:
First at an empty rule
Sprinkle this blend over roasted vegetables, use it to coat tofu or seitan before cooking, or mix it into mayonnaise for a spicy aioli perfect for sandwiches or pita bread. Wine Advice: First at an empty rule
Pair dishes made with this spice blend with a full-bodied red wine like Syrah or Malbec, which can stand up to the rich, smoky, and spicy flavors.
Sprinkle this blend over roasted vegetables, use it to coat tofu or seitan before cooking, or mix it into mayonnaise for a spicy aioli perfect for sandwiches or pita bread. Wine Advice: First at an empty rule
Pair dishes made with this spice blend with a full-bodied red wine like Syrah or Malbec, which can stand up to the rich, smoky, and spicy flavors.
Nutritional Information
Calories: 4.3 kcal | Carbohydrates: 0.75 g | Protein: 0.14 g | Fat: 0.14 g | Fiber: 0.3 g | Sugar: 0.09 g | Salt: 0.25 mg
