Berbere is a spice mix hailing from Ethiopia and Eritrea.  Individuals may have their own variations of this spice blend.  This spice blend is full of flavor and heat.  It’s great as a rub for meat and fish, or as a seasoning for stews, soups, grains, and vegetables.

Prep Time

5 minutes

Cook Time

0 minutes


6 Tbsp


2 teaspoons coriander seeds
1 teaspoon cumin seeds
1⁄2 teaspoon fenugreek seeds
1 teaspoon peppercorns, black
2 allspice berries (whole)
4 cardamom pods, green (seeds of)
4 cloves (whole)
5 pepper, chili de arbol (seeded and broken into pieces (keep more seeds for more heat))
3 tablespoons paprika, sweet
1 teaspoon salt
1⁄4 teaspoon nutmeg
1⁄2 teaspoon ginger, ground
1⁄4 teaspoon cinnamon, ground
1 teaspoon turmeric, ground


Over high heat in a heavy skillet, toast the whole spices (coriander through cloves) and chilies, stirring frequently to avoid burning, for about 3 minutes. Transfer to a bowl and let cool.  Grind the toasted spices in a spice or coffee grinder, add the remaining spices, and grind until combined. Store in an airtight container.