Spice Paste Berbere
Bold, aromatic, and bursting with flavor, Berbere Spice Paste is the quintessential Ethiopian seasoning blend reinvented into a versatile, ready-to-use paste. This richly spiced recipe combines warming notes of paprika, cinnamon, coriander, and fenugreek with the earthy depth of nutmeg, cardamom, and cloves, all toasted to perfection for a flavor-packed base. Enhanced by the sweetness of sautéed onions, the kick of cayenne, and the umami richness of tomato paste, this paste is an essential for adding a vibrant, spicy twist to stews, marinades, or even roasted vegetables. Quick to prepare and easy to store, this homemade Ethiopian spice paste transforms your cooking with its complex, smoky heat and authentic East African flavors.
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Recipe Information
Ingredients
- 3 tablespoons Paprika
- 1 tablespoon Cayenne pepper
- 1 teaspoon Ground ginger
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground coriander
- 1 teaspoon Ground fenugreek
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground allspice
- 0.5 teaspoon Ground cardamom
- 0.25 teaspoon Ground cloves
- 1 medium Onion, finely diced
- 2 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, minced
- 3 tablespoons Vegetable oil
- 2 tablespoons Tomato paste
- 3 tablespoons Water
Instructions
In a small bowl, combine the paprika, cayenne pepper, ground ginger, ground cinnamon, ground coriander, ground fenugreek, ground nutmeg, ground allspice, ground cardamom, and ground cloves. Stir to create a spice mix and set aside.
Heat the vegetable oil in a medium-sized skillet over medium heat.
Add the finely diced onion to the skillet and sauté for 4–5 minutes until soft and translucent.
Stir in the minced garlic and fresh minced ginger, cooking for another 1–2 minutes. Be careful not to burn the garlic.
Reduce the heat to low and add the spice mix to the skillet. Stir constantly to toast the spices gently for about 1–2 minutes, releasing their aroma.
Add the tomato paste and water to the skillet. Stir to combine thoroughly, creating a thick, smooth paste.
Cook the mixture for an additional 2–3 minutes, stirring occasionally, until the paste reaches your desired consistency.
Remove the spice paste from the heat and let it cool completely. You can store it in an airtight container in the refrigerator for up to 1 week or freeze for longer storage.
Nutrition Facts
Calories |
538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 51 mg | 2% | |
| Total Carbohydrate | 42.2 g | 15% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 11.9 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 168 mg | 13% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1209 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
