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Spice Mixes of the World #12 Make Your Own Jerk Spice
November 28, 2013

Make Your Own Berbere and Capture the Flavours of Ethiopian Cooking


28th November 2013 -- Issue #12

Table of Contents

1. Recipe of the Week - Make Your Own Berbere Using Whole Ingredients

2. The Easier Way Using Ground Ingredients

3. Top Tips on Toasting and Grinding Spices For Fab Flavours and Mouthwatering Aromas!

4. My Facebook Page

5. My Recipe Book

If you want to enjoy the taste of African cuisine, Ethiopia in particular, then making your own homemade berbere is highly recommended. This version is fairly complex but will add authentic flavours and aromas to your recipes.

Below are directions for making it using whole OR ground spices.

Ingredients if using whole spices: (makes about 12 tbsp)

4 tbsp coriander seeds (cilantro seeds)
3 tbsp paprika
2 tbsp turmeric
2 tbsp peppercorns
1 tbsp cumin seeds
1 tbsp fenugreek seeds
1 tbsp green cardamom pods 
2 tsp ginger powder
2 tsp garlic powder
1½ tsp ajwain seeds
1 tsp allspice berries
½ tsp grated nutmeg
3 inch piece cinnamon
3 tsp chili powder
10 cloves

tbsp = tablespoon
tsp = teaspoon


  • Break up the cinnamon and remove the seeds from the cardamom pods

  • Grind these with the other whole spices

  • Sieve into a bowl

  • Stir in the powders and nutmeg

  • Combine thoroughly

    Store in an airtight container out of direct sunlight and use within 3 months.

    You can see more of my recipes here, plus other delicious homemade blends.

    Note: You could dry toast the whole spices prior to grinding for even more flavours.

    See the toasting and grinding info below for tips.

    Ingredients if using ground spices: (makes about 12 tbsp)

    3 tbsp paprika
    2 tbsp ground coriander (cilantro)
    2 tbsp turmeric
    1 tbsp pepper
    1 tbsp cinnamon
    1 tbsp chili powder
    2 tsp ground cumin
    2 tsp ground fenugreek
    1½ tsp ground cardamom
    2 tsp ginger powder
    2 tsp garlic powder
    1 tsp ajwain powder
    1 tsp ground allspice
    1 tsp ground cloves
    ½ tsp grated nutmeg

    tbsp = tablespoon
    tsp = teaspoon


    Simply mix the powders and grated nutmeg together in a bowl.

    Store in an airtight jar. Use within 3 months.

    You can see more of my recipes here, plus other delicious homemade blends from around the world.

    How to Toast and Grind

    Lightly toasting and grinding spices is the key to getting the most flavour out of your ingredients and into your home cooking...

    Step 1: Add your whole spices to a dry pan over a low to medium heat and whilst stirring or shaking the pan, lightly toast them for a few minutes. When you can really smell the aromas and they start to darken, they're ready.

    Step 2: Let them cool and then grind.

    Step 3: For a finer blend, put them through a sieve before combining with any ground ingredients and herbs.

    Click Here for step-by-step info and photos on this recommended technique.

    Facebook Page

    To keep up to date with new recipes and herbs and spices info,

    I have a Facebook page you may like...

    My Spice Mix Book

    It has 50 recipes ranging from the basic to fairly complex.

    Just a few of the recipes you'll find within...

    A Collection of BBQ Rubs
    Cajun, Creole and Taco Seasonings
    Curry Powder and Garam Masala Blends
    Pumpkin and Pudding Spice Recipes
    Mulling and Pickling Spice Mixes
    Recipes For Dry rubs
    Blends From China, India, US, Africa and Europe

    Comes complete with 4 bonus books all written by me!

    Read More Here.

    If you like this e-zine, please do a friend and me a big favour and "pay it forward."

    If a friend DID forward this to you and if you like what you read, please subscribe by visiting my newletter page

    Until Next Week,

    Jason -

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