Ethiopian Spice Rub

Ethiopian Spice Rub
Ethiopian Spice Rub. Kelly Cline/Getty Images
  • 15 mins
  • Prep: 15 mins,
  • Cook: 0 mins
  • Yield: about 1/2 cup (1-4 servings)
Ratings (4)

This spice rub is packed full of flavor. The combination of spices are just perfect for any type of meat, seafood, or vegetable.  You can find most of these ingredients in your local grocery stores and in specialty markets.  It's definitely worth the trip, since this spice rub is so versatile.

What You'll Need

  • 10 small dried red chilies
  • 1 tablespoon Hungarian paprika
  • 2 teaspoons cumin seeds
  • 4 whole cloves
  • 1 teaspoon​ fenugreek seeds
  • 1 teaspoon salt
  • 1 teaspoon black cardamom seeds
  • 1/2 teaspoon black peppercorns
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon ginger (grated)
  • 1/4 teaspoon allspice
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cloves

How to Make It

In a small frying pan over a low heat, lightly toast whole cloves, cumin seeds, fenugreek, cardamom seeds, peppercorns, and coriander seeds for about 2 minutes, or until they become fragrant. Make sure to watch for burning. Remove pan from heat and allow to cool for 5-10 minutes. Remove stems from chilies and grind with toasted spices. Add remaining ingredients. Store in an airtight jar. Rub will keep for up to 1 year if stored properly in a cool, dry place.

 

To use, simply apply rub to meat, seafood, or vegetable.  Grill, bake, fry, or broil as directed.

Nutritional Guidelines (per serving)
Calories 38
Total Fat 1 g
Saturated Fat 0 g
Unsaturated Fat 0 g
Cholesterol 0 mg
Sodium 57 mg
Carbohydrates 8 g
Dietary Fiber 2 g
Protein 1 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)