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Posted by on Dec 11, 2012 in Condiments, Spices | 0 comments



Berbere is a  quintessential  Ethiopian spice mix.It reminds me of a blend of Indian curry powder with a hint of slightly exotic “garam masala”,i have been accustomed to using.It is a basis of Ethiopian cooking.I believe you can buy it premixed.I didn’t had that choice when i wanted to use it,so i ended up making my own.I pretty much had most of the spices it requires in my pantry.

  • I didn’t had dry ginger powder,so i grated ginger from my freezer as i was cooking.
  • I also added bit of ground mace,outer covering of nutmeg,to make up for allspice that i was out of.
Whole spices

Whole spices

  • Berbere is SPICY.We don’t handle hot chili in my family all too well,so i added only couple of flakes of dry chili flakes and some white peppercorns,in addition to the black peppercorn.
  • Ground spices such as nutmeg,mace,paprika,turmeric,cinnamon were added in the end after grinding the whole spices.
Mix is adapted from this spice mix recipe.
Whole spices

Whole spices


Yield: 1/2 cup


    Whole Spices
  1. 2 tsp. coriander seeds
  2. 1 tsp. fenugreek seeds
  3. 1⁄2 tsp. black peppercorns
  4. 1/2 tsp. white peppercorn
  5. 6 white cardamom pods
  6. 4 whole cloves
  7. Mix it in the end
  8. 1 Tablespoon onion powder
  9. 1⁄8 tsp. mace
  10. 3 tbsp. paprika
  11. 1⁄2 tsp. ground nutmeg
  12. 1⁄2 tsp. ground cinnamon
  13. Added while cooking
  14. 1 teaspoon grated ginger


  1. Toast the whole spices in skillet.
  2. Grind the whole spices.
  3. Add the ground whole spices with rest of the ground spice listed.
  4. If you have dry ginger powder,you can add to the mix.I added freshly grated ginger while cooking.


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