Berbere, a spicy ethiopian spice blend that has been my go-to spice for everything. It is addictive! It is indeed very spicy and needs to be used only in pinches, but it isn’t just heat. It has a complex aromatic aspect to it that you can contribute to the allspice, cinnamon and cardamom in it. I have used it as a rub on meat and fish, slow cooked lentils with it, sprinkled it on eggs in the morning, chucked it in to a chicken stew. I haven’t yet used it and found myself regretting it. And because it is such a complex flavor within itself it is all you need to do to the dish! It is a simple and quick way to spice up (no pun intended) your most favorite and regular dishes.
So here it is. This recipe does make quite a bit, so if you aren’t cooking for huge numbers, you would still have plenty by halving this recipe.
1 tsp fenugreek seeds (you can substitute with yellow mustard seeds, but I would seriously recommend trying to find some fenugreek)
1/2 cup dried chilies
2 tablespoons salt
2 teaspoons ground ginger
2 teaspoons ground onion powder
1 teaspoon ground cardamom
1 teaspoon ground nutmeg
1/2 tsp garlic powder
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
It is always best to try and find everything in its’ most whole form and grind it yourself with a spice grinder or mortar and pestle, but if you don’t have either buy the ground varieties. Either way, mix until well combined and store in an airtight container and enjoy with everything! Have fun experimenting with it!