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Mekelesha Spice Blend

The Gourmet Gourmand
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Ingredient
Cuisine Ethiopian


  • 2 tbsp Korerima (Ethiopian Black Cardamom) Seeds
  • 2 tbsp Black Peppercorns (I recommend Tellicherry)
  • 2 2 inch Cinnamon Sticks broken into pieces
  • 1 tbsp Cumin Seeds
  • 1 tbsp Whole Cloves
  • 2 tsp Ground Nutmeg


  • Combine all ingredients except ground nutmeg into a small skillet.
  • Toast spices over low heat until fragrant and lightly toasted (takes just 1-2 minutes). Be careful not to burn. Once toasted, transfer to a small plate or bowl to cool completely.
  • Once cooled, transfer spice ingredients into spice grinder (I use an old coffee grinder) and grind until you achieve a fine powder consistency. Add ground nutmeg and pulse a few times to combine. Transfer entire spice blend mixture to storage container.


I just have an old Hamilton Beach coffee grinder that I use for grinding my spices.  Just don't use your regular coffee grinder for spice grinding, unless you want extra fragrant and spicy coffee ;)
If you're looking for Korerima, you can find them online here.  For those who are addicted to Amazon prime shipping, sadly I haven't been able to locate Korerima there yet, although I'm sure it'll be available eventually as Jeff Bezos continues to take over the world...
Keyword Spice Blend, World Cuisine, Ethiopian Recipe, Finishing Spice