Berbere: Ethiopian spice blend

• Vegan
• Gluten free
• Paleo

• Produce

  • 3 tsp Coriander, ground
  • 16 Finger chiles, dried spicy red
  • 1 tsp Ginger, ground
  • 4 tbsp Onion powder

• Baking & Spices

  • 1/2 tsp Allspice, ground
  • 2 tsp Cardamom, ground
  • 1/2 tsp Cinnamon, ground
  • 10 Cloves, whole
  • 2 tsp Fenugreek seeds
  • 1 tbsp Garlic salt
  • 1 tsp Nutmeg, ground
  • 6 tbsp Paprika
  • 1 tsp Peppercorns, black

Found on rhubarbarians.com

Description

Ingredients

• 2 teaspoons fenugreek seeds
• 1 teaspoon black peppercorns
• 10 whole cloves
• 16 dried spicy red finger chiles, stems removed
• 3 teaspoons ground coriander
• ½ teaspoon ground allspice
• 2 teaspoons ground cardamom
• 4 Tablespoons onion powder
• 6 Tablespoons paprika
• 1 Tablespoon garlic salt
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• ½ teaspoon ground cinnamon

Directions

• Combine fenugreek seeds, peppercorns, and cloves in a small frying pan. Heat over medium high heat until fragrant and toasted, about 3 minutes. Do not burn. Set aside.
• Grind the red chiles in a spice grinder or coffee grinder. Add the toasted spices and grind until fine.
• In a medium bowl, combine the chile mixture with the remaining ingredients. Whisk together until well blended.
• Store in an airtight container.