Berbere Spice Paste

Name: Berbere Spice Paste
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 16 servings
Cuisine: Ethiopian
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

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.

30 minMediumServes 1650 cal/serving

EthiopianSauceStovetopVeganPaleoWhole30Low CarbGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeSesame-FreeLow-SodiumPork-FreeCorn-Free

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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

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.
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.
3

Transfer toasted whole spices to a spice grinder or blender and grind to a fine powder.
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.
5

Add 1/4 cup neutral oil and 1/4 cup water. Blend until a smooth paste forms, scraping down the sides as needed.
6

Taste and adjust salt and cayenne. Transfer to a sealed jar and refrigerate for up to 1 month.

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Questions

How long does Berbere Spice Paste take?

As written, 30 minutes: 20 of prep and 10 of cooking. The longest single stretch is the hands-off wait in step 1, 15 minutes.

Why cook the spices first in Berbere Spice Paste?

Most spice flavor dissolves in fat, not water. The brief fry in step 2 wakes the spices up and spreads them through the oil. Keep them moving; they scorch in seconds.

What can I use instead of dried chiles in Berbere Spice Paste?

The entry for Berbere Spice Paste calls for 8 dried guajillo or New Mexico chiles, stemmed, seeded. In its place: Another mild dried chile works, measure for measure. Without any, use a tablespoon of pure ancho or mild chili powder per chile.

How hot is Berbere Spice Paste?

Moderately. The heat in Berbere Spice Paste comes from 2 tsp cayenne pepper. For a milder plate, halve the cayenne; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Berbere Spice Paste ahead?

Yes, it takes well to being made ahead. Refrigerate Berbere Spice Paste in a sealed jar and use it within four to five days. It also freezes flat in a bag for up to three months.

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