Berbere Spice

I usually buy berber spice from my local ethnic organic grocer, but this is still useful to have around in case I ever lose access to this place. I don't think it's quite authentic but would work in a pinch.

Yield: 18 servings



In a heavy skillet over high heat, toast the whole spices (seeds) and chilies, shaking the pan regularly to prevent scorching, until very fragrant, about 3 minutes. Transfer to a bowl and let cool completely.

Grind the cooled spices in a spice or coffee grinder. Add all remaining ground spices and salt and grind everything together.

Store in an airtight container in a dark place.


If you like extreme heat, leave a few of the seeds in. It will still be very spicy even without the seeds.