Berbere Spice

Ingredients

• 3 tablespoons (20g) smoked paprika
• 2 tablespoons (15g) paprika
• 1 tablespoon (8-9g) ground ginger
• 1 tablespoon (10g) granulated garlic
• 1 tablespoon (2g) dried basil
• 1 teaspoon (2-3g) white pepper
• ½ tablespoon (5g) cinnamon
• ½ tablespoon (8-9g) ground nutmeg
• ½ tablespoon (5-6g) fenugreek
• 1 teaspoon (3g) cumin
• 1 teaspoon (2g) cardamon
• 1 tablespoon (5g) or more dried chilis (or cayenne (adjust amounts to suit tastes))

Steps

1. 1

   If using whole spices, lightly toast on low heat in a fry pan for a few minutes. Toast just until the spices become aromatic and smell nice and toasty. Then, grind in a coffee grinder.

2. 2

   Store it in a glass jar and keep it away from light and heat in the pantry. I make a huge batch and keep it in a ziplock bag in the freezer, taking out enough for a month at a time.