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Shauna James Ahern's Berbere Seasoning

May 10, 2013

Use this potent blend of chiles and spices in Shauna James Ahern's Ethiopian Chicken Stew from Gluten-Free Girl Every Day.

Excerpted from Gluten-Free Girl Every Day, copyright 2013 by Shauna James Ahern with Danny Ahern. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Available wherever books are sold.


serves makes 1/2 cup, active time 10 minutes, total time 10 minutes

  • 2 teaspoons fenugreek seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon black peppercorns
  • 2 cardamom pods
  • 4 dried chiles de arbol, stemmed and seeded
  • 1 tablespoon smoked paprika
  • 2 tablespoons paprika
  • 1 tablespoon dried basil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon


  1. Set a small skillet over medium-high heat. Add the fenugreek, coriander, peppercorns, and cardamom pods. Toast the spices, moving the skillet around the burner constantly, until the smells are released, 4 to 5 minutes.

  2. Let the toasted spices cool. Add them to a clean spice grinder, along with the chiles, and grind fine.

  3. Pour the ground spices into a bowl. Stir in the smoked paprika, paprika, dried basil, salt, ginger, and cinnamon. This will keep in an airtight container for 3 months. You're going to be using it often, however.

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