Berbere Spice Mix Food

BERBERE

Berbere image

This is from the Congo Cookbook and states: Berbere is an Ethiopian spice mixture that is the flavoring foundation of Ethiopian cuisine, a basic ingredient in Dabo Kolo, Doro Wat, and many other dishes. A milder berbere can be made by substituting paprika for some or most of the red pepper. Berbere is sometimes made as a dry spice mix, and is sometimes made with oil or water to form a paste. Starting with whole spices, the various nuts and seeds and dried red chile peppers, then pan-roasting, grinding, and mixing them will produce the most authentic berbere. However, perfectly satisfactory results can be obtained using already ground or powdered spices. Red wine seems to be a non-Ethiopian addition, but it works well. Yield and prep time is estimated.

Provided by Chabear01

Categories Sauces

Time 30m

Yield 1/2 cup

Number Of Ingredients 16

Ingredients

1/4 teaspoon ground allspice
3/4 teaspoon ground cardamom
1/8 teaspoon ground cinnamon (optional)
1/8 teaspoon ground cloves
1/2 teaspoon ground coriander (optional)
1/2 teaspoon ground cumin (optional)
1 teaspoon ground fenugreek
1/4 teaspoon ground nutmeg (optional)
1/2 teaspoon ground black pepper
1/4 teaspoon ground turmeric
4 -6 tablespoons of a combination ground cayenne pepper (red pepper, dried chile peppers, or red pepper flakes) or 4 -6 tablespoons paprika (red pepper, dried chile peppers, or red pepper flakes)
1 tablespoon salt
1 teaspoon fresh ginger (peeled and grated)
2 tablespoons onions (optional) or 2 tablespoons shallots, finely chopped, omit if making dry berbere (optional)
1 teaspoon garlic, minced, use dried garlic if making dry berbere (optional)
1/4 cup water (omit if making dry berbere) or 1/4 cup red wine (omit if making dry berbere)

Steps:

In a heavy skillet over medium heat, toast the dried spices for a few minutes - stirring or shaking the skillet continuously to avoid scorching.
Remove from heat and allow to cool.
If making dry berbere powder: grind the mixture in a spice grinder or blender, or use a mortar and pestle.
Store the berbere powder in a tightly-sealed container.
If making a berbere paste: combine the toasted spices with the fresh ginger, onions or shallots, garlic, and oil (water, or wine).
Grind together in a blender or with a mortar and pestle.
Store the berbere paste in a tightly-sealed container.

BERBERE (ETHIOPIAN SPICE BLEND)

Berbere (Ethiopian Spice Blend) image

Central to Ethiopian cuisine, berbere is a spice blend that is fiery hot and bursting with flavor!

Provided by Kimberly Killebrew

Categories condiment Seasoning

Number Of Ingredients 14

Ingredients

2 teaspoons coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds
1 teaspoon black peppercorns
2 whole allspice berries
Seeds of 4 green cardamom pods
4 cloves
5 dried red chilies (, seeds and membranes removed and broken into small pieces (see Note))
3 tablespoons sweet paprika
1 teaspoon salt
1/4 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon cinnamon
1 teaspoon turmeric

Steps:

In a heavy skillet over high heat, toast the whole spices (seeds) and chilies, shaking the pan regularly to prevent scorching, until very fragrant, about 3 minutes. Transfer to a bowl and let cool completely.
Grind the cooled spices in a spice or coffee grinder. Add all remaining ground spices and salt and grind everything together.
Store in an airtight container in a dark place.

Nutrition Facts : ServingSize 1 teaspoon, Calories 11 kcal, Carbohydrate 2 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 127 mg, Fiber 1 g, Sugar 1 g

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

Ingredients

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

BERBERE SPICE MIX (ETHIOPIAN)

Berbere Spice Mix (Ethiopian) image

Here is another version of the distinctive Ethiopian spice mix that flavors many of their dishes. Use it to season grilled fish, poultry or meat during cooking, or sprinkle it on meat or vegetable dishes at the table. I found this recipe in Homemakers magazine.

Provided by Dreamer in Ontario

Categories Ethiopian

Time 5m

Yield 1/3 cup

Number Of Ingredients 10

Ingredients

8 teaspoons pure chile powder (ground dried red hot peppers) or 2 tablespoons cayenne pepper
5 teaspoons sweet paprika
1 tablespoon salt
1 teaspoon ground coriander
1/2 teaspoon ground ginger
3/8 teaspoon ground cardamom
3/8 teaspoon ground fenugreek
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves

Steps:

Combine and whisk together all ingredients.
Store in airtight container.

Nutrition Facts : Calories 340.7, Fat 16.1, SaturatedFat 3, Sodium 22024.7, Carbohydrate 62, Fiber 39.8, Sugar 8.8, Protein 15.9

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

Ingredients

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

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

Ingredients

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 SPICE)

Berbere (Ethiopian Spice) image

For those of you who have difficulty locating berbere in your local grocery store, this recipe is a good substitute that is easy to make. Note that it is quite spicy, so use to taste. This spice combination is used in many Ethiopian dishes including doro wat, an Ethiopian chicken dish.

Provided by Twin Cities

Categories World Cuisine Recipes African

Time 10m

Yield 24

Number Of Ingredients 11

Ingredients

1 cup red chili powder
½ cup paprika
1 tablespoon salt
1 teaspoon ground fenugreek
1 teaspoon ground ginger
1 teaspoon onion powder
1 teaspoon ground coriander
1 teaspoon ground cardamom
½ teaspoon garlic powder
¼ teaspoon ground cloves
¼ teaspoon ground cinnamon

Steps:

Mix chili powder, paprika, salt, fenugreek, ginger, onion powder, coriander, cardamom, garlic powder, cloves, and cinnamon together in a bowl.

Nutrition Facts : Calories 25.2 calories, Carbohydrate 4.6 g, Fat 1.2 g, Fiber 2.8 g, Protein 1.1 g, SaturatedFat 0.2 g, Sodium 345.2 mg, Sugar 0.7 g

BERBERE (ETHIOPIAN HOT PEPPER SEASONING)

Berbere (Ethiopian Hot Pepper Seasoning) image

This keeps longer on the shelf then most seasonings. This will keep in the refrigerator for 5 or 6 months.

Provided by Dancer

Categories Ethiopian

Time 35m

Yield 1 1/2 cs.

Number Of Ingredients 12

Ingredients

1 teaspoon ground ginger
1/4 teaspoon cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon allspice
1/2 teaspoon ground coriander
2 tablespoons salt
1/2 teaspoon ground fenugreek
1 1/4 cups cayenne pepper
1/2 teaspoon grated nutmeg
1/2 cup paprika
1/4 teaspoon ground cloves
1 teaspoon fresh ground black pepper

Steps:

In a heavy saucepan, toast the following ground spices together over a low heat for 4 to 5 minutes: ginger, cardamom, coriander, fenugreek, nutmeg, cloves, cinnamon and allspice.
Shake or stir to prevent burning.
Add the salt, cayenne pepper, paprika and fresh ground black pepper and continue toasting and stirring for 10 to 15 more minutes.
Cool and store in tightly covered glass jar.

Nutrition Facts : Calories 353.8, Fat 17.7, SaturatedFat 3.4, Sodium 9339.2, Carbohydrate 65, Fiber 34.8, Sugar 11.4, Protein 14.7

BERBERE SPICED CHICKEN

Berbere Spiced Chicken image

This recipe for berbere spiced chicken is wonderfully rich and full of flavors. It requires relatively few ingredients and makes a very hearty meal.

Provided by This Healthy Table

Categories Main Dishes

Time 36m

Number Of Ingredients 11

Ingredients

2 yellow onions, quartered
2 pounds boneless, skinless chicken thighs
2 tablespoons freshly squeezed lemon juice
2 teaspoons kosher salt
1/2 cup (1-stick) butter
3 cloves garlic, finely minced
1/2 inch fresh ginger, peeled and grated
3 ounces tomato paste
1/4 cup berbere spice
1 3/4 cups water
Optional - serve with 4 soft boiled eggs, Injera, or rice

Steps:

Blitz the onions in a food processor until they are a chunky puree.
Cut the chicken thighs into 1-inch cubes. Toss the chicken with the salt and lemon juice in a bowl. Set aside.
Add butter to a large skillet or dutch oven over medium-high heat. Cook the onions for 10 minutes or until they are golden brown.
Add the garlic and ginger and stir for 30 seconds.
Add tomato paste and berbere spice and stir to combine. Reduce the heat to low and cook for 5 minutes., stirring often.
Deglaze the pan with one cup of water. Let reduce for 2 minutes.
Add chicken and 3/4 cup of water. Reduce heat and simmer until thickened and chicken is cooked to tenderness, about 10 minutes.

Nutrition Facts : Calories 475 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 371 milligrams cholesterol, Fat 19 grams fat, Fiber 4 grams fiber, Protein 53 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 1682 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat

ETHIOPIAN LENTILS WITH BEREBERE SPICE MIX

Ethiopian Lentils With Berebere Spice Mix image

Make and share this Ethiopian Lentils With Berebere Spice Mix recipe from Food.com.

Provided by Olha7397

Categories Grains

Time 1h30m

Yield 6-10 serving(s)

Number Of Ingredients 19

Ingredients

1 lb lentils
6 cups water or 6 cups vegetable broth
6 cups mild green chilies, roasted peeled, seeded and chopped* (See note)
2 red onions, chopped
2 garlic cloves, minced (or more)
fresh ground black pepper
2 teaspoons cumin seeds or 2 teaspoons powdered cumin
1 teaspoon cardamom seeds (shell off husks) or 1 teaspoon cardamom powder
1/2 teaspoon whole allspice (or ground)
1 teaspoon fenugreek seeds (or powder)
1 teaspoon coriander seed (or powder)
8 whole cloves or 8 ground cloves
1 teaspoon black peppercorns or 1 teaspoon freshly ground peppercorn
5 teaspoons red pepper flakes or 5 teaspoons crumbled dried red peppers
1 tablespoon grated fresh gingerroot (or 1/2 teaspoon dried)
1 teaspoon turmeric
1 teaspoon salt
3 tablespoons sweet paprika (can use hot)
1/2 teaspoon cinnamon

Steps:

LENTILS:.
Bring lentils and broth to boil and simmer 10 minutes.
Add chiles, onion, garlic, and Berebere spices. Cook covered for another 30 minutes, until most of liquid is absorbed.
Serve with ground black pepper to taste.
For a vegetarian meal, these lentils are good with a dollop of yogurt, brown rice and sliced tomatoes.
BEREBERE SPICE MIX:.
Toast all the seeds and whole cloves in a small frying pan for 2 minutes, stirring constantly (open window or turn on the stove vent--it can smoke). Grind the spices in a spice grinder. If you are using pre-ground spices, ignore and go on to the next step.
Mix all remaining ingredients. Place in a tightly covered container and refrigerate. This mixture can used with many combinations of legumes, rice or vegetables.
NOTE: *OR: 1 bell pepper chopped + 14-oz can chopped green chiles.
NOTE TWO : There are two ways to make this berebere spice mix - with whole spices that you grind, or with powdered versions of the spices. The first way gives you a more powerful flavor, but it may be more practical the second way, particularly if you don't have a spice grinder.
Yield: 6 to 10 servings.

Nutrition Facts : Calories 168.4, Fat 2.4, SaturatedFat 0.4, Sodium 1208.2, Carbohydrate 32.5, Fiber 12.3, Sugar 5.7, Protein 9.7