Berbere Recipe (Ethiopian Spice Mixture)

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1. 1Step 1: Sift through any whole spices to make sure there are no stones, stems, etc.
2. 2Step 2: If you're using whole chilies, remove the stems. You can also remove the seeds if you wish to reduce the spice level. If you do, you may wish to add a little extra chili pepper to make up for the lost volume of seeds.
3. 3Step 3: Warm a dry skillet over medium heat. Add the whole chilies and toast for 30-45 seconds, or until pliable and fragrant. Remove and set aside.
4. 4Step 4: Add the whole spices to the pan and toast, stirring frequently, for about 1 minute or until similarly fragrant. Remove from heat and set aside. (Note: ground spices can be toasted, but are much more likely to burn, and are generally harder to get out of the pan. If you choose to toast these, do so carefully.)
5. 5Step 5: Combine the chilies and all of the spices in a high speed blender or food processor. Blend at high speed until the mixture has broken down as much as possible.
6. 6Step 6: Transfer about 1/4 of the mixture to a spice grinder or clean coffee grinder. Grind until a fine powder is produced. Set aside and repeat with remaining portions.
7. 7Step 7: (Optional) Sift the berbere with a strainer to catch any lingering hard bits of husks or seeds.
8. 8Step 8: Store your finished berbere in an airtight container. It will last for 3-4 months before starting to lose flavour - longer if refrigerated.