Berbere Spice

Photo and Recipe by: Marcus Samuelsson

Ingredients:

2 tsp. coriander seeds

1 tsp. fenugreek seeds

1⁄2 tsp. black peppercorns

1⁄4 tsp. whole allspice

6 white cardamom pods

4 whole cloves

1⁄2 cup dried onion flakes

5 dried chiles de árbol, stemmed, seeded, broken into small pieces

3 Tbsp. paprika

2 tsp. kosher salt

1⁄2 tsp. ground nutmeg

1⁄2 tsp. ground ginger

1⁄2 tsp. ground cinnamon

Directions:

1. In a small skillet, combine coriander seeds, fenugreek seeds, 

black peppercorns, allspice, cardamom pods, and cloves. 

Toast spices over medium heat, swirling skillet constantly, until fragrant, about 4 mins.

2. Let cool slightly; transfer to a spice grinder along with onion flakes and grind until fine. 

Add chilies, and grind with the other spices until fine.

3. Transfer the mixture to a bowl and stir in paprika, salt, nutmeg, ginger, and cinnamon. 

Store in an airtight container for up to 6 months.