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  • 2teaspoons cumin seeds
  • 4whole cloves
  • 3⁄4teaspoon cardamom seed
  • 1⁄2teaspoon whole black peppercorn
  • 1⁄4teaspoon whole allspice
  • 1teaspoon fenugreek seeds
  • 1⁄2teaspoon coriander seed
  • 8 -10small dried red chilies
  • 1⁄2teaspoon grated fresh gingerroot or 1 teaspoon dried gingerroot
  • 1⁄4teaspoon turmeric
  • 1teaspoon salt
  • 2 1⁄2tablespoons sweet Hungarian paprika
  • 1⁄8teaspoon cinnamon
  • 1⁄8teaspoon ground cloves


  • In a small frying pan, on medium-low heat, toast the cumin, whole cloves, cardamom, peppercorns, allspice, fenugreek, and coriander for about 2 minutes, stirring constantly.
  • Remove the pan from the heat and cool for 5 minutes.
  • Discard the stems from the chiles.
  • In a spice grinder or with a morter and pestle, finely grind together the toasted spices and the chiles.
  • Mix in the remaining ingredients.
  • Store Berebere refrigerated in a well-sealed jar or a tightly closed plastic bag.


  • Susiecat too

    This was wonderfully fragrant and aromatic, and lovely mixed into Ugandan Groundnut Stew. Thanks, Zusie-Q. Made for ZWT4.

  • Maito

    Worked perfectly to add a little spice to Ethiopian Cabbage.

  • Jmommy209

    I made this to make Lentils of Doom (Zaar recipe 13953) and was quite pleased with the flavor. I did make a couple of substitutions based on what I had on hand (some ground spices, mustard seed instead of fenugreek – which I’ll pick up next time I’m at Whole Foods – and I cut the chilies down to 6, so my 3 year old son could try it.) I’m glad I cut the peppers down, because it would have been too spicy for my white girl tongue otherwise. Thank you for a new pantry staple!

  • Mielikki

    This is a good spice mix to have on hand. I mixed up a batch to make the Yetakelt W’et and I am looking forward to using it in Yemiser W’et and other recipes.

  • Elena Perez

    Delicious! Perfect for recreating the spicy red lentils served at an Ethiopian restaurant.