Berbere: Ethiopian Spice Blend

Source: Micki Seibel, November 2013

Source: Micki Seibel, November 2013

Berbere is a spice blend essential to Ethiopian cooking,  and it gives Ethiopian food its aromatic depth of flavors. It makes an extremely  versatile spice to use in any kitchen. It’s can be added to any saute of greens such as my Rainbow Chard or kale to collard greens to spinach. It makes a fantastic spice rub on chicken and can easily be substituted in place of the spices in my Moroccan Chicken or replace the paprika in my Best Ever Roasted Chicken. Or simply, toss some quartered firm avocados in this spice blend, and fry them for 3-4 minutes in peanut oil for a spicy accompaniment to your burger.


  • 1 tsp fenugreek seeds
  • 2 cloves
  • 1/2 cup dried chilies
  • 1/2 cup paprika
  • 2 tbsp kosher salt
  • 2 tsp ground ginger
  • 2 tsp onion powder
  • 1 tsp ground cardamom
  • 1 tsp ground nutmeg
  • 1/2 tsp garlic powder
  • 1/4 tsp cinnamon
  • 1/4 tsp allspice


  1. Finely grind the fenugreek and cloves in a coffee or spice grinder.
  2. Stir the fenugreek, cloves and all remaining ingredients together in a bowl until well combined.
  3. Store in an airtight container for up to 3 months.