Berbere seasoning is the signature spice combination for both Eritrean and Ethiopian cuisine. It is SPICY! If you make it yourself you can adjust the heat to your taste. I have seen many spice combinations for this seasoning, put in what you like, eliminate what you don’t. This is the recipe I used for our International meal and loved it!
Looking for what to put your berbere seasoning on? Here are some recipes you will love Doro Wat is the national dish of Ethiopia. Mesir Wat is another lovely dish that is a lentil stew from Ethiopia and Eritrea. There is even a fresh tomato salad called timatim that calls for the seasoning. Bottom line is this flavorful berbere seasoning can be used on many things, just use your imagination.
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- 4 teaspoons whole coriander seeds
- 2 teaspoons whole cumin seeds
- 1 teaspoon fenugreek seeds
- 1 teaspoon nigella seeds
- 2 teaspoons black peppercorns
- 4 whole allspice berries
- 8 cardamom pods
- 8 whole cloves
- 10 dried red chilies seeds removed (Thai chilies work great)
- 6 Tablespoons sweet paprika
- 2 teaspoons salt
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 2 teaspoons turmeric
- In a cast iron skillet, toast the whole spices and chilies (the first nine ingredients) over high heat, shake the pan to prevent burning.
- Toast until fragrant, just a couple minutes or so.
- Transfer to a bowl to cool
- Put the whole spices into a spice grinder and grind to a powder
- Add in the rest of the ingredients and mix thoroughly.
- Keep in an airtight container