Berbere Eritrea

Measure out all whole spices — black peppercorns, cardamom pods, cloves, coriander seeds, cumin seeds, and fenugreek seeds — and place them together in a dry skillet or heavy-bottomed pan.

Toast the whole spices over medium-low heat, stirring constantly, until they become fragrant and lightly darkened. Be careful not to burn them, as this will make the blend bitter.

Remove the toasted spices from the heat and transfer them immediately to a plate or bowl to cool completely and prevent residual heat from over-toasting.

Once cooled, transfer the toasted whole spices to a spice grinder or mortar and pestle and grind them to a fine, even powder.

Add the ground spices — allspice, cinnamon, ginger, and turmeric — along with salt to the freshly ground spice mixture.

Mix all the ground spices together thoroughly until the blend is uniform in color and texture, ensuring no clumps remain.

Taste a small pinch of the blend and adjust the salt or any individual spice to achieve your desired balance of heat, warmth, and earthiness.

Transfer the finished berbere spice blend to an airtight glass jar and store in a cool, dark place for up to six months to preserve its potency and aroma.