Best Eritrean Berbere Red Pepper Spice Mixture Recipes

BERBERE (ETHIOPIAN SPICE BLEND)

Berbere (Ethiopian Spice Blend) image

Central to Ethiopian cuisine, berbere is a spice blend that is fiery hot and bursting with flavor!

Provided by Kimberly Killebrew

Number Of Ingredients 14

Ingredients

2 teaspoons coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds
1 teaspoon black peppercorns
2 whole allspice berries
Seeds of 4 green cardamom pods
4 cloves
5 dried red chilies (, seeds and membranes removed and broken into small pieces (see Note))
3 tablespoons sweet paprika
1 teaspoon salt
1/4 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon cinnamon
1 teaspoon turmeric

Steps:

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.

Nutrition Facts : ServingSize 1 teaspoon, Calories 11 kcal, Carbohydrate 2 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 127 mg, Fiber 1 g, Sugar 1 g

BERBERE -- ETHIOPIAN RED PEPPER AND SPICE PASTE

Berbere -- Ethiopian Red Pepper and Spice Paste image

This is a new discovery for me but I was quickly converted when this paste helped me make a wonderfully rich tomato sauce, full of deep flavours. Berbere spice paste has many variations. This is a mild form but you can certainly exchange some of the paprika for more cayenne pepper to make it hot and spicy. When you come to use it, in a tomato sauce for example, roast it for at least 5 minutes in your frying pan or sauce pot, adding water a few drops at a time to keep it from burning. The roasting helps the flavours develop.

Provided by Sackville

Categories Ethiopian

Time 30m

Yield 2 cups

Number Of Ingredients 17

Ingredients

1 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground coriander
1/2 teaspoon fenugreek seeds
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 tablespoons finely chopped onions
1 tablespoon finely chopped garlic
2 tablespoons salt
3 tablespoons dry red wine
2 cups paprika
2 tablespoons cayenne pepper
1/2 teaspoon fresh ground black pepper
1 1/2 cups water
1 -2 tablespoon vegetable oil

Steps:

In a heavy frying pan, toast the ginger, cardamom, coriander, fenugreek, nutmeg, cloves, cinnamon and allspice over a low heat for a minute or so.
Stir constantly until they are heated through and then remove from the pan.
Next you need to combine the toasted spices, onions, garlic, 1 tbsp of the salt and all of the wine together into a smooth paste.
I prefer to do this in a mortar and pestle but if you have a blender that is good with small quantities that may work too.
Next mix the paprika, cayenne pepper, black pepper and the rest of the salt in the frying pan and toast them over a low heat.
Stir in the water 1/4 cup at a time and then add the spice and wine mixture.
Stir vigorously and cook over the lowest possibly heat, stirring all the time, for an absolute minimum of 5 minutes and up to 10 or even 15 minutes if you can.
Transfer the spice paste to a jar and pack it in tightly.
Let the paste cool to room temperature and then cover with enough oil so it makes a film about 1/4 inch thick.
Cover with plastic wrap and refrigerate until ready to use.
If you keep it covered with oil, the paste will last in the fridge for 5-6 months.