Berbere is a key ingredient in many Ethiopian dishes, including tikil gomen, doro wat, and awaze tibs. It is a spicy blend of chili peppers and other spices. This homemade version (taken wholesale from Chef John’s recipe) is significantly cheaper than mixes sold online and can be stored in an airtight container for months. I buy a 12 ounce bag of dried New Mexico chiles for $6.48 from Walmart, grind them in my spice grinder, and make a double batch of this recipe (about 2 cups of berbere). I get most of the other spices from the bulk spice section of WinCo.

Ingredients

  • 1/2 cup ground dried New Mexico chiles
  • 1/4 cup paprika
  • 1 rounded tablespoon cayenne
  • 1 teaspoon granulated onion
  • 1/2 teaspoon granulated garlic
  • 1 teaspoon ground ginger
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground fenugreek
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves

Directions

  1. Combine all ingredients in a bowl and mix well. Store in an airtight container in a cool, dark place for up to 6 months.