Berbere Spice Mix

By KDHarmon

A mix of sweet and savory spices means this blend can be used on all kinds of dishes. Toss it with vegetables before roasting, use it as a dry rub on pork or poultry before grilling, or stir it into yogurt and serve with fruit.

Ingredients

• 1 5-inch cinnamon stick
• 9 whole cloves
• 1 tablespoon allspice berries
• 1 tablespoon coriander seeds
• 1 tablespoon cumin seeds
• 1 tablespoon paprika
• 1 1/2 teaspoons cayenne pepper
• 1 1/2 teaspoons ground ginger
• 1/2 teaspoon finely crushed dried oregano
• 3/4 teaspoon freshly ground nutmeg

Preparation

Step 1

Whack cinnamon stick with the dull side of a chef’s knife to break into small pieces. 

Toast cinnamon with cloves and allspice berries in a dry medium skillet over medium heat, tossing constantly, until just fragrant, about 2 minutes. 

Add coriander seeds and cumin seeds and toast, tossing, until cumin begins to brown, about 1 minute. Transfer spices to a small bowl; let cool. 

Grind spices in a spice mill or with a mortar and pestle to a fine powder. 
Add paprika, cayenne pepper, ginger, oregano, and nutmeg and pulse until combined and no clumps remain.

Makes 1/2 cup.

Do Ahead: Spice mixture can be made 3 months ahead. Store airtight at room temperature.