Berberé is an Ethiopian spice blend that is used extensively in Ethiopian and Eritrean cuisine and although a couple of the ingredients are impossible to source in rural Spain I have substituted Cardamom pod seeds in place of korarima and black peppercorns instead of long pepper. Otherwise it is easy to make at home and adds something different when cooking chicken, for example.

To make a dry Berberé toast whole spice seeds then allow to cool. Blitz separately in a spice grinder or grind by hand in a pestle and mortar so that you end up with the following:

¼ teaspoon ground allspice
½ teaspoon ground cardamom pod seeds
¼ teaspoon ground cinnamon or cassia bark
¼ teaspoon ground cloves
½ teaspoon ground coriander seeds
½ teaspoon ground cumin seeds
½ teaspoon ground fenugreek seeds
¼ teaspoon ground nutmeg
½ teaspoon ground black peppercorns
¼ teaspoon ground turmeric
2 tablespoons ground cayenne pepper
1 tablespoons paprika
½ tablespoons salt
1 teaspoon dried ginger

Combine all of the ingredients and then store unused powder in an airtight container.

pestle and mortar