Berbere Ethiopian Seasoning

Extra Hot Ethiopian Spice

1 Tablespoon is enough to flavour a meal for two.

Add to ketchup for a hot condiment.

Add to breadcrumbs for a spicy coating for tofu.

Makes 50g of spice mix – enough for multiple meals.

Organic Chipotle Chilli Powder 100g (Sussex Wholefoods)

8 tsp of Chilli Powder.

Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)

Half to 1 Tbsp of Fine Himalayan Pink Salt

Coriander Powder, Organic 100g (Sussex Wholefoods)

1 tsp Coriander Powder.

Organic Ginger Powder 100g (Sussex Wholefoods)

1 tsp of Ground Ginger.

Ground Cloves 50g (Hampshire Foods)

1-2 large pinches of Ground Cloves.

Organic Fenugreek Powder 100g (Sussex Wholefoods)

2-3 large pinches of Fenugreek Powder

Cardamom Seed Powder, Organic 50g (Sussex Wholefoods)

2-3 large pinches of Cardamom Powder.

Organic Ground Nutmeg 100g (Sussex Wholefoods)

¼ tsp of Ground Nutmeg.

Allspice Powder, Organic 100g (Sussex Wholefoods)

¼ tsp of Ground Allspice

Method

1. In a clean dry mixing bowl combine all the spices with a spoon until well blended.
2. Transfer to a clean, dry container with an airtight lid. If you are making a larger batch or if you will be storing the Berbere Spice Mix for longer than a few weeks, we recommend sterilising an airtight jam jar prior to transferring the powder.
3. Secure the lid and label. Keep in a cool, dry and dark place.
4. To get the best flavour from your spice blend it is best to prepare small batches and use within 3 months.