Marcus Samuelsson's Berbere Spice Recipe | Tasting Table
Prep Time:
10 minutes
Cook Time:
5 minutes
Servings:
Ingredients
  • 2 teaspoons coriander seeds
  • 1 teaspoon fenugreek seeds
  • ½ teaspoon black peppercorns
  • 6 cardamom pods
  • 4 garlic cloves
  • 3 allspice berries
  • ½ cup dried onion flakes
  • 5 chiles de árbol, stemmed and seeded
  • 3 tablespoons paprika
  • 2 teaspoons kosher salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon grated nutmeg
Directions
  1. In a small skillet, combine the coriander, fenugreek, black peppercorns, cardamom, garlic and allspice over medium heat. Swirling the skillet, toast until fragrant, 4 minutes.
  2. Remove from the heat and allow the seeds to fully cool, then place in a spice grinder or mortar with the dried onion flakes and chiles de árbol, and grind to a fine powder.
  3. Transfer the powder to a bowl and whisk in the remaining ingredients until fully incorporated. Use immediately or store in an airtight container in a cool, dark place for up to 6 months.