Pulling together this blend was a bit of a kick in the pants. Saying you have the recipe for berbere (pronounced bur-bur-EE) is about the same as saying you have the recipe for barbecue sauce, or the ras el hanout blend. Every family, mother, grandmother, cousin, region, restaurant, and spice shop has their own concoction.
Regardless or who is making it, two things always seem to reign true berbere:
- Every blend contains a solid amount of heat. It tends to be brick red in color and usually blends both hot chilies (cayenne or de arbol are common) and mild (Spanish or Hungarian paprika). (This is also where some people choose to add a smokey flavor, with smoked paprika.) It’s also not uncommon to see the addition of a medium heat, flavorful chili like New Mexico, pasilla, or guajillo.
- There are some basic spices in just about everyone’s blend: cardamom, fenugreek, nutmeg, ginger, cloves, and allspice, but their ratios are, again, up for interpretation.
Outside of those most common traits, there are other popular additions to the berberes we, in America, are often exposed to:
- salt and pepper
- garlic
- coriander
- onion powder
- cumin
- turmeric
- even holy basil and thyme
Now, including all of the above already, if you were to be visiting a family with a more African themed spice rack, or on holiday in Ethiopia, itself, there are some other flavors that will probably be included in the berbere. Perhaps some you have never heard of:
- long pepper
- ajwain
- nigella
- curry/rue leaves (not to be mistake for the Indian/English spice blend)
- mace blades
Ajwain, Long Pepper, and Nigella – Ingredients that make the second blend below a little more authentic.
A note about preparing this blend. It is always best practice to use whole spices that have been gently toasted then ground immediately for the intended use. Even following this order when making a blend that will sit in your cupboard for a little while produces a much finer tasting seasoning. However, it is understandable, especially when using so many spices, as listed below, to take the shortcut of using the pre-ground option.
Working with the understanding that most cooks who are looking at this recipe probably fall into the category of ‘time-saving,’ along with the fact that I will already be offering two versions of this blend (a simplified and an embellished) I decided to stick to using ground measurements. With that being said, if you are clever enough to toast some whole spices, grind them and measure to the amounts below, you will find yourself rewarded. I am sure of it!
Easy Berbere Blend
By: Semiserious Chefs
Makes: ~1/3 cup of seasoning
Ingredients:
- 2 T ground paprika (Hungarian or smoked Spanish as preferred)
- 1/2 T ground de arbol chili
- 2 t ground fenugreek
- 2 t ground nutmeg
- 2 t ground ginger
- 2 t ground coriander
- 1 t ground cardamom
- 1/4 t ground cloves
- 1 t ground allspice
- 1 t ground cinnamon
- 1/2 t ground cumin
- 1/2 t ground garlic
- 2 1/2 t sea salt*
*The salt is optional, as many people prefer to salt a dish separately. This percentage breaks down to 1/8 teaspoon of salt for every teaspoon of spice blend, should you wish to add it as you use it in your cooking. If you are going to use your berbere for awaze do NOT add the salt.
Directions:
- There are a few ingredients listed that you may find you have to grind yourself. Perhaps the fenugreek and allspice, and probably the nutmeg. For any spice that you will be grinding yourself I highly recomend toasting them first in a warm frying pan for just a couple minutes; shuffling. This will reduce any bitterness and really make these spices ‘pop.’
- Otherwise, this is a basic add and mix recipe. (See the note above about the salt.)
For anyone who is working with the second version below, I assume you have a rather well stocked spice cupboard, and there for highly suggest taking the time and effort to toast the whole version of each of the spices below, as you have them available, then grinding them yourself accordingly. The fenugreek and ajwain in particular can carry some bitterness that can easily be tamed with a little bit of toasting.
[More] Authentic Berbere Blend (Using Less Commonly Found Spices)
By: Semiserious Chefs
Makes: ~1/2 cup seasoning
Ingredients:
- 2 T ground paprika (Hungarian or smoked Spanish as preferred)
- 1/2 T ground de arbol chili
- 2 t ground fenugreek
- 2 t ground nutmeg
- 2 t ground ginger
- 2 t ground coriander
- 1 t ground ajwain
- 1 t coarsely ground nigella
- 1 long pepper ground
- 1 t ground cardamom
- 1/4 t ground cloves
- 1 t ground allspice
- 1 t ground cinnamon
- 1/2 t ground cumin
- 1/2 t ground garlic
- 3 t sea salt*
*The salt is optional, as many people prefer to salt a dish separately. This percentage breaks down to 1/8 teaspoon of salt for every teaspoon of spice blend, should you wish to add it as you use it in your cooking. If you are going to use your berbere for awaze do NOT add the salt.
Directions:
- Toast and grind each spice to the appropriate amount.
- Mix together well to incorporate.
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