Berbere

Ingredients

• 1 cupdried red chili peppers — stems removed
• 2 tbspgarlic powder
• 2 tbspground ginger
• 1 tbspfenugreek seeds
• 1 tbspground coriander
• 1 tspground cinnamon
• 1 tspground cloves
• 1 tspfine salt

Method

1. Place a dry skillet over medium heat and add 1 tablespoon of fenugreek seeds. Toast them, stirring occasionally, until they release a nutty aroma and turn slightly darker in color. This should take about 3 to 5 minutes. Remove from heat and let them cool completely on a plate to stop the cooking process.
2. Once the fenugreek seeds are cool, combine them with 1 cup of dried red chili peppers in a spice grinder or a high-speed blender. Grind the mixture until it reaches a fine powder consistency. The powder should be uniform in texture with no visible seeds or large chili flakes.
3. Transfer the ground chili and fenugreek mixture to a large mixing bowl. Add 2 tablespoons of garlic powder, 2 tablespoons of ground ginger, 1 tablespoon of ground coriander, 1 teaspoon of ground cinnamon, 1 teaspoon of ground cloves, and 1 teaspoon of fine salt. Stir the mixture thoroughly with a spoon or spatula until all the spices are evenly distributed and the color is consistent throughout.
4. Carefully spoon the berbere spice blend into an airtight jar, ensuring there is minimal air space to preserve its freshness. Store the jar in a cool, dark place, such as a pantry or cupboard, to maintain the potency of the spices. Use this blend as a base for traditional Ethiopian stews like doro wat and misir wat, where its complex and fiery flavors will shine.