How to Make a Paste From Berbere Spice : Easy Cooking Tips & Tricks

dried red chili peppers

🥗Healthier: cayenne pepper

💰Cheaper: paprika

Cayenne provides similar heat, while paprika offers color without the spice.

oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is more budget-friendly.

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Lemon juice adds brightness, while apple cider vinegar is often less expensive.

Soak dried red chili peppers in hot water for 15 minutes until softened.

Drain the chili peppers and remove stems and seeds.

Blend the soaked chili peppers with garlic and ginger until smooth.

Toast coriander seeds, cumin seeds, black peppercorns, allspice, cardamom pods, nutmeg, and cloves in a dry skillet over medium heat until fragrant, about 3-4 minutes.

Grind the toasted spices into a fine powder using a spice grinder or mortar and pestle.

Combine the spice powder with the chili paste in a mixing bowl.

Add salt, oil, and vinegar to the mixture.

Stir until well combined and smooth.

Adjust seasoning to taste, adding more salt or vinegar if desired.

Store in an airtight container in the refrigerator for up to two weeks.

Cooking Techniques

Spice Level: