|2 teaspoons||Cumin seeds|
|¾ teaspoon||Cardamom seeds|
|½ teaspoon||Black peppercorns|
|¼ teaspoon||Whole allspice|
|1 teaspoon||Fenugreek seeds|
|½ teaspoon||Coriander seeds|
|8||Small dried red chiles|
|½ teaspoon||Grated fresh gingerroot 1 teaspoon dried|
|2½ tablespoon||Sweet Hungarian paprika|
|⅛ teaspoon||Ground cloves|
In a small frying pan, on medium low heat, toast the cumin, cloves, cardamom, peppercorns, allspice, fenugreek, and coriander for about 2 minutes, stirring constantly. Remove from the pan and cool for 5 minutes.
Discard the stems from the chiles. In a spice grinder or with a mortar and pestle, finely grind together the toasted spices and the chiles. Mix in the remaining ingredients.
Store Berbere refrigerated in a well sealed jar or a tightly closed plastic bag.
Comment in book: This is the hot and exotic spice mixture that give Eritrean and Ethiopian cooking its characteristic flavor. The traditional method of preparation is lengthy and uses some spices and herbs not readily available here. The mixture presented is a close adaptation, and it keeps well for months refrigerated. Berbere is called for in the W'et recipes and can be used in other recipes that call for a hot spice.
Copied from: "Sundays at Moosewood Restaurant", the Moosewood Collective, ISBN 0-671-67989-9
From Dale & Gail Shipp, Columbia Md.
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