Ethiopian Berbere Rub
A complex, aromatic and spicy dry spice blend inspired by Ethiopian cuisine with warm spices and chili heat, ideal for lamb, beef and poultry.
Ingredients(for 0.1 kg)
Instructions
Preparation
5 MinutenWeigh all spices individually. If using whole spices, toast them now in a dry pan over medium heat for about 2 minutes until fragrant, then let cool.
Grinding
4 MinutenGrind toasted whole spices in a mortar or spice grinder until a fine powder forms.
Mixing
3 MinutenThoroughly combine all ground spices and salt in a bowl until a uniform, deep red to brown mixture forms.
Bottling
2 MinutenFill the finished berbere rub into an airtight jar, label clearly and store in a cool, dark place. Shelf life approximately 3-4 months for optimal flavor.
Pro Tip
Briefly dry-toast whole spices such as cardamom pods, coriander seeds and fenugreek beforehand, then grind fresh for maximum aroma development.
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