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Berbere (Hot Spice Mixture)

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  1. 2 teaspoons cumin seeds
  2. 4 cloves
  3. 3/4 teaspoon cardamom seeds
  4. 1/2 teaspoon black peppercorns
  5. 1/4 teaspoon whole allspice
  6. 1 teaspoon fenugreek seeds
  7. 1/2 teaspoon coriander seeds
  8. 8 small dried red chilies
  9. 1/2 teaspoon grated fresh gingerroot or 1 teaspoon dried
  10. 1 teaspoon salt
  11. 2 1/2 tablespoons sweet Hungarian paprika
  12. 1/8 teaspoon cinnamon
  13. 1/8 teaspoon ground cloves



  1. In a small frying pan, over medium-low heat, toast the cumin, 4 cloves, cardamom, peppercorns, allspice, fenugreek, and coriander for about 2 minutes, stirring constantly. Remove from pan and cool for 5 minutes.
  2. Discard the stems from the chilies. In a spice grinder or with a mortar and pestle, finely grind together the toasted spices and the chilies. Mix in the remaining ingredients.
  3. Refrigerate berbere in a well-sealed jar or a tightly closed plastic bag.
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