Berbere Spice Paste
A deeply aromatic Ethiopian chili paste built on toasted whole spices and dried chiles, with warm notes of fenugreek, cardamom, and allspice. Essential for doro wat, lentil stews, and grilled meats.
Ingredients
- 8 dried guajillo or New Mexico chiles, stemmed, seeded
- 2 tsp cayenne pepper
- 2 tsp coriander seeds
- 1 tsp fenugreek seeds
- 6 pods green cardamom pods, seeds only
- 8 whole allspice berries
- 1 tsp black peppercorns
- 6 whole cloves
- 2 tsp onion powder
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp kosher salt
- 1/4 cup neutral oil
- 1/4 cup water
Instructions
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1
Toast 8 stemmed, seeded dried guajillo or New Mexico chiles in a dry skillet over medium heat for 1 to 2 minutes per side until fragrant and slightly darkened. Transfer to a bowl, cover with hot water, and soak for 15 minutes until softened. Drain and roughly chop.
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2
In the same dry skillet over medium-low heat, toast 2 tsp coriander seeds, 1 tsp fenugreek seeds, 6 pods seeds only green cardamom pods, 8 whole allspice berries, 1 tsp black peppercorns, and 6 whole cloves for 2 to 3 minutes, stirring constantly, until fragrant. Do not burn.
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3
Transfer toasted whole spices to a spice grinder or blender and grind to a fine powder.
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4
In the blender, combine the ground spices with the rehydrated dried guajillo or New Mexico chiles, 2 tsp cayenne pepper, 2 tsp onion powder, 2 tsp ground ginger, 1 tsp ground cinnamon, and 1 tsp kosher salt.
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5
Add 1/4 cup neutral oil and 1/4 cup water. Blend until a smooth paste forms, scraping down the sides as needed.
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6
Taste and adjust salt and cayenne. Transfer to a sealed jar and refrigerate for up to 1 month.