berbere

Categories: Herbs/spice; Misc/food
Yield: 1 servings

Measure	Ingredient
2 teaspoons	Whole cumin seeds
4 eaches	Whole cloves
¾ teaspoon	Black cardamom seeds
½ teaspoon	Whole black peppercorns
¼ teaspoon	Whole allspice
1 teaspoon	Fenugreek seeds
½ teaspoon	Whole coriander seeds
10 smalls	Dried red chilies
½ teaspoon	Grated ginger
¼ teaspoon	Turmeric
1 teaspoon	Salt
2½ tablespoon	Sweet Hungarian paprika
⅛ teaspoon	Cinnamon
⅛ teaspoon	Ground cloves

In a small frying pan, on a low heat, toast cumin, cloves, cardamom, peppercorns, allspice, fenugreek & corainder for about 2 minutes, stirring constantly. Remove from heat & cool for 5 minutes.

Discard stems from chilies. In a spice grinder or with a mortar & pestle, finely grind together the toasted spices & chilies. Mix in remaining ingredients.

Store in refrigerator in a well sealed jar.

"Sundays at Moosewood Restaurant"