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5 from 1 vote

Berbere Spice Blend

This Ethiopian and Eritrean spice blend is incredibly flavorful and the perfect way to add some spice to your meals!
Course Spice Blend
Cuisine Eritrean, Ethiopian
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Calories 104kcal


  • Spice Grinder or mortar and pestle


  • 6 allspice berries
  • ½ tsp cumin seeds
  • 6 green cardamom pods
  • ½ tsp mustard seeds sub for fenugreek
  • tsp ground cloves
  • 1 tsp ground coriander
  • 1 ½ tbsp paprika
  • ¼ tsp nutmeg
  • ¼ tsp ground cinnamon
  • 2 tbsp cayenne
  • ¼ tsp salt
  • 1 tsp ground ginger


  • Add the whole spices into a pan and toast over medium-high heat until they begin to smell fragrant (about 5 minutes).
  • Remove the spices from the pan and place in a spice grinder. Grind into a powder.
  • Add the pre-ground spices to the spices already in the spice grinder. Grind again.
  • Add to stews, meats, eggs, or anything else you want. Enjoy!


Recipe copyright The Foreign Fork. For educational and personal use only. 
  • Though the list of required ingredients is long, don’t be overwhelmed. The good thing about this spice blend is that it’s variable. You can google good substitutions or even omit something that you don’t have. It’s very forgiving. 
  • If you want a less spicy blend, you can cut down on the cayenne/chili pepper in the blend! All of the flavor with less of the spice.


Serving: 1serving | Calories: 104kcal | Carbohydrates: 19g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 591mg | Potassium: 459mg | Fiber: 8g | Sugar: 2g | Vitamin A: 4617IU | Vitamin C: 29mg | Calcium: 103mg | Iron: 4mg