Eritreanberbereredpepperspicemixture Recipes

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ETHIOPIAN SPICE MIX (BERBERE)



Ethiopian Spice Mix (Berbere) image

Berbere is a chile and spice blend used to season many Ethiopian dishes. Because authentic berbere can be hard to find, we developed our own recipe. Active time: 15 min Start to finish: 15 min

Categories     Quick & Easy     Spice     Gourmet

Yield Makes about 1 cup

Number Of Ingredients 13

1/2 teaspoon fenugreek
1/2 cup ground dried New Mexico chiles
1/4 cup paprika
1 tablespoon salt
1 teaspoon ground ginger
1 teaspoon onion powder
1/2 teaspoon ground cardamom
1/2 teaspoon ground coriander
1/4 teaspoon ground nutmeg
1/4 teaspoon garlic powder
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice

Steps:

  • Finely grind fenugreek seeds in an electric coffee/spice grinder. Stir together with remaining ingredients until combined well.

BERBERE SPICE BLEND



Berbere Spice Blend image

I love berbere spice, a classic Ethiopian spice blend, but it never occurred to me to make my own. Actually, authentic berbere spice would use whole spice seeds/pods, toasted, and ground. But I usually toast the spices during the cooking process. Berbere is one of the most delicious and versatile spice mixes ever.

Provided by Chef John

Categories     World Cuisine Recipes     African

Time 32m

Yield 48

Number Of Ingredients 14

½ cup ground dried New Mexico chiles
¼ cup paprika
1 tablespoon cayenne pepper
1 teaspoon onion powder
1 teaspoon ground ginger
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon ground cardamom
1 teaspoon ground fenugreek
½ teaspoon garlic powder
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon ground allspice
½ teaspoon ground cloves

Steps:

  • Place the ground chilies, paprika, and cayenne pepper into a bowl; stir. Add onion powder, ginger, cumin, coriander, cardamom, fenugreek, garlic powder, cinnamon, nutmeg, allspice, and cloves. Gently whisk together until thoroughly mixed.
  • Store in an airtight container, preferably glass.

Nutrition Facts : Calories 3.3 calories, Carbohydrate 0.6 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.5 mg, Sugar 0.1 g

ERITREAN BERBERE (RED PEPPER SPICE MIXTURE)



Eritrean Berbere (Red Pepper Spice Mixture) image

This is an easy variation of a staple of Eritrean cooking. This one uses dry spices, whereas the "real deal" is made by drying ,roasting, pounding and grinding. For the ground chili, use dried (preferably a hotter one). It is used in many dishes. Add oil to this to make a paste, called da'lik.

Provided by Outta Here

Categories     Ethiopian

Time 15m

Yield 3 cups

Number Of Ingredients 11

2 cups ground red chili pepper
5 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons ground ginger
2 tablespoons ground cloves
2 tablespoons salt
1 tablespoon ground cumin
2 teaspoons ground fenugreek
2 teaspoons ground cinnamon
2 teaspoons ground cardamom
1 teaspoon ground black pepper

Steps:

  • Combine all ingredients. Mix thoroughly.
  • Store mixture in an airtight container.

Nutrition Facts : Calories 361.5, Fat 14.1, SaturatedFat 2.6, Sodium 6080.7, Carbohydrate 68.1, Fiber 36.1, Sugar 7.1, Protein 16.4

BERBERE



Berbere image

Berbere is the primary spice mix from Ethiopia and Eritrea. Every region and family makes their own version, but they're all a great balance of warmth and spice. This version, made with toasted ground spices rather than whole, comes together very quickly and will keep in your pantry for several months. Use it as a spice rub or as a base for soups and stews.

Provided by Food Network

Time 10m

Yield 1/2 cup

Number Of Ingredients 14

1/4 cup New Mexico chile powder
2 tablespoons sweet paprika
1 teaspoon ground cayenne
1/2 teaspoon ground cardamom
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon mustard powder
1/2 teaspoon granulated onion
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon garlic powder
1/4 teaspoon ground nutmeg

Steps:

  • Combine all the spices in a small skillet. Toast over medium-low heat, stirring constantly, until fragrant, about 2 minutes. Let cool completely. This spice blend will keep, tightly sealed, in your pantry for several months. For longer storage, keep in the freezer.

BERBERE -- ETHIOPIAN RED PEPPER AND SPICE PASTE



Berbere -- Ethiopian Red Pepper and Spice Paste image

This is a new discovery for me but I was quickly converted when this paste helped me make a wonderfully rich tomato sauce, full of deep flavours. Berbere spice paste has many variations. This is a mild form but you can certainly exchange some of the paprika for more cayenne pepper to make it hot and spicy. When you come to use it, in a tomato sauce for example, roast it for at least 5 minutes in your frying pan or sauce pot, adding water a few drops at a time to keep it from burning. The roasting helps the flavours develop.

Provided by Sackville

Categories     Ethiopian

Time 30m

Yield 2 cups

Number Of Ingredients 17

1 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground coriander
1/2 teaspoon fenugreek seeds
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 tablespoons finely chopped onions
1 tablespoon finely chopped garlic
2 tablespoons salt
3 tablespoons dry red wine
2 cups paprika
2 tablespoons cayenne pepper
1/2 teaspoon fresh ground black pepper
1 1/2 cups water
1 -2 tablespoon vegetable oil

Steps:

  • In a heavy frying pan, toast the ginger, cardamom, coriander, fenugreek, nutmeg, cloves, cinnamon and allspice over a low heat for a minute or so.
  • Stir constantly until they are heated through and then remove from the pan.
  • Next you need to combine the toasted spices, onions, garlic, 1 tbsp of the salt and all of the wine together into a smooth paste.
  • I prefer to do this in a mortar and pestle but if you have a blender that is good with small quantities that may work too.
  • Next mix the paprika, cayenne pepper, black pepper and the rest of the salt in the frying pan and toast them over a low heat.
  • Stir in the water 1/4 cup at a time and then add the spice and wine mixture.
  • Stir vigorously and cook over the lowest possibly heat, stirring all the time, for an absolute minimum of 5 minutes and up to 10 or even 15 minutes if you can.
  • Transfer the spice paste to a jar and pack it in tightly.
  • Let the paste cool to room temperature and then cover with enough oil so it makes a film about 1/4 inch thick.
  • Cover with plastic wrap and refrigerate until ready to use.
  • If you keep it covered with oil, the paste will last in the fridge for 5-6 months.

Nutrition Facts : Calories 425.7, Fat 22.1, SaturatedFat 3.5, Sodium 7061.1, Carbohydrate 67.2, Fiber 40.7, Sugar 12.5, Protein 16.9

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