Ingredients (13)

  • 2 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 2 teaspoons fenugreek seeds
  • 2 teaspoons ajwain seeds
  • 2 teaspoons black peppercorns
  • 6 to 8 allspice berries
  • 1 tablespoon fine sea salt
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cardamom
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 2 crushed bird’s-eye chiles
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Nutritional Information
  • Calories103
  • Fat3.59g
  • Saturated fat0.77g
  • Trans fat0.0g
  • Carbs20.86g
  • Fiber8.61g
  • Sugar1.32g
  • Protein4.1g
  • Cholesterol
  • Sodium118.31mg
  • Nutritional Analysis per serving (2 servings) Powered by

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Berbere, the highly aromatic and extremely hot national spice mixture of Ethiopia, is a blend of Arabic and Indian flavors and has a coarse, earthy texture. It seasons Ethiopian stews called wats, meat, fish, chicken, and vegetables.

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  1. 1In a dry skillet, toast 2 tablespoons coriander seeds, 1 tablespoon cumin seeds, 2 teaspoons fenugreek seeds, 2 teaspoons ajwain seeds, 2 teaspoons black peppercorns, and 6 to 8 allspice berries until the spices are fragrant and lightly browned. Cool, then grind coarsely. Mix with 1 tablespoon fine sea salt, 1 tablespoon ground ginger, 2 teaspoons ground cardamom, 1 teaspoon ground nutmeg, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and 2 crushed bird’s-eye chiles.
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