Ethiopian herb mix (berbere)
1 Servings
Ingredients
| Quantity | 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 |
Directions
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.