Berbere Spice

March 22, 2020—0 Comments
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Photographed by Ashley Arpel Greenwald

This traditional Ethiopian spice blend is spicy, savory, sweet and bitter. It lights up all the taste buds and is my favorite spice to put on baked potatoes, in soups, on steamed vegetables and grains.  I make it a little less spicy, by putting 1/2 of the cayenne the recipe suggests, but by all means, spice it up as you like.

Berbere Spice

  • 2 TB cayenne pepper
  • 3 TB paprika
  • ¾ tsp. ground ginger
  • ½ tsp. garlic powder
  • ½ tsp ground fenugreek
  • ½ tsp. ground cinnamon
  • ½ tsp. ground turmeric
  • ½ tsp ground coriander
  • ½ tsp. ground black pepper
  • ¼ tsp. ground cardamom
  • ⅛ tsp freshly ground nutmeg
  • ⅛ tsp. ground allspice
  • Pinch of ground cloves

Toast all the ingredients in a large dry pan over medium heat until the mixture just begins to smell toasty.  Don’t cook too long or the spices will become bitter. Cool and place spice mixture in a glass jar. Store in a dark, cool place.

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Hi, I’m Eydie!

Welcome to Garden of Eydie where my passion runs deep for helping others.  Here you’ll find inspiration for super healthy, vibrant recipes created to help prevent and/or reverse disease.  We are all about elevating each recipe’s nutritional content, and making it elegant to eat!  You’ll see this theme of elevate and elegance running through all of our information from cooking and entertaining tips to advice on how to curate, for yourself, a joyful, successful and blissful life.

 

 

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