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Spice Paste (Berbere)

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“Ethiopia Beef Stewed in Red Pepper Paste recipe calls for this blend of spice paste.”
1 batch

Ingredients Nutrition


  1. In a cast-iron skillet, toast the ginger, cardamom, coriander, fenugreek, nutmeg, cloves, cinnamon, and allspice over low heat.
  2. Do not burn, this should only take a minute or so.
  3. Set aside to cool.
  4. Combine the spices, onions, garlic, 1 tablespoon of the salt, and 3 tablespoons water in a small jar of a blender and blend until smooth.
  5. Combine the paprika, cayenne pepper, black pepper, and the remaining tablespoon of salt in the skillet and toast over low heat for a minute or so.
  6. Stir in the water, 1/4 cup at a time.
  7. Then stir in the blended mixture.
  8. Stirring vigorously, cook over the lowest possible heat for 10-15 minutes.
  9. Transfer the berbere to a jar, packing it in tightly.
  10. Let the paste cook to room temperature, then cover with a film of oil.
  11. Store in the refrigerator between use.

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