Berbere Spice Mix

Name: Berbere Spice Mix
Yield: Makes about ½ cup
Ingredients: 1 5-inch cinnamon stick; 9 whole cloves; 1 tablespoon allspice berries; 1 tablespoon coriander seeds; 1 tablespoon cumin seeds; 1 tablespoon paprika; 1½ teaspoons cayenne pepper; 1½ teaspoons ground ginger; ½ teaspoon finely crushed dried oregano; ¾ teaspoon freshly ground nutmeg; A spice mill

Atef Boulaabi, SOS Chefs, NYCMakes about ½ cupSource

condiment ethiopian cinnamon paprika ginger easy quick nut-free gluten-free

Ingredients

1 5-inch cinnamon stick

9 whole cloves

1 tablespoon allspice berries

1 tablespoon coriander seeds

1 tablespoon cumin seeds

1 tablespoon paprika

1½ teaspoons cayenne pepper

1½ teaspoons ground ginger

½ teaspoon finely crushed dried oregano

¾ teaspoon freshly ground nutmeg

A spice mill

Method

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.

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