Berbere – Ethiopian Spice Mix

  • Yield : 190ml
  • Prep Time : 5m
  • Cook Time : 0m
  • Ready In : 10m

The recipe

We are lucky to have an Ethiopian café near us and discovered this wonderfully spicy and aromatic mix a couple of years ago. Berbere is a spice mix from Africa, most commonly associated with Ethiopian cuisine and although sometimes made into a paste, this recipe leaves the mix dry for longer storage.

You can use Berbere in combination with Ethiopian Spiced Butter in many meat, vegetable and lentil dishes such as our Ethiopian Red Lentil Stew.


  • 2 tsp coriander seeds
  • 2 tsp cumin seeds
  • 1 tsp fenugreek seeds
  • ½ tsp black peppercorns
  • ¼ tsp whole allspice
  • ½ tsp green cardamom seeds
  • 4 whole cloves
  • 4 dried red chillies
  • 5cm cinnamon stick
  • 100g dried onion flakes
  • 3 tbsp sweet paprika powder
  • 1 tsp salt
  • ½ tsp ground nutmeg
  • ½ tsp ginger powder


Step 1

Heat a small frying pan over a low-medium heat, add the coriander, cumin, fenugreek, black peppercorns, allspice, cardamom, cloves, chillies and cinnamon and dry fry for about two or three minutes, until aromatic.

Step 2

Allow the spice mix to cool and then grind to a fine powder with the onion flakes.

Step 3

Add the paprika, salt, nutmeg and ginger and mix together. Store in an airtight container and use within about three months as the mix will loose its flavour over time.

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