Homemade Ethiopian Berbere Spice Blend

• servings: 10 servings
• active time: 7 minutes
• total time: 10 minutes

Ingredients

2 teaspoons coriander seeds

1 teaspoon cumin seeds

½ teaspoon fenugreek seeds

1 teaspoon black peppercorns

4 pods cardamom

2 tablespoons dried chili flakes

1/4 teaspoon ground cloves

3 tablespoons ground sweet paprika

1 teaspoon salt

¼ teaspoon freshly grated nutmeg

½ teaspoon ground ginger

¼ teaspoon ground cinnamon

1 teaspoon turmeric powder

Directions

Combine the whole spices (coriander seeds, cumin seeds, fenugreek seeds, black peppercorns, cardamom pods, and chilli flakes) and toast them lightly in a pan for 3-4 minutes to release the aromas.

Put the whole spices in a spice grinder or mortar and pestle and grind them until smooth.

Mix the ground whole spices with the ground cloves, sweet paprika, salt, nutmeg, ground ginger, and cinnamon.

Store in a sealed container and use as you would a curry powder.

Nutrition

• Calories: 17 kcal
• Total Fat: 1 g
• Saturated Fat: 0.1 g
• Unsaturated Fat: 0.5 g
• Sodium: 261 mg
• Total Carbohydrate: 3 g
• Dietary Fiber: 2 g
• Total Sugars: 0.4 g
• Protein: 1 g