Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 2 teaspoons | Cumin seeds |
| 4 \N | Cloves |
| ¾ teaspoon | Cardamom seeds |
| ½ teaspoon | Black peppercorns |
| ¼ teaspoon | Whole allspice |
| 1 teaspoon | Fenugreek seeds |
| ½ teaspoon | Coriander seeds |
| 8 \N | Small dried red chiles |
| ½ teaspoon | Grated fresh gingerroot 1 teaspoon dried |
| ¼ teaspoon | Tumeric |
| 1 teaspoon | Salt |
| 2½ tablespoon | Sweet Hungarian paprika |
| ⅛ teaspoon | Cinnamon |
| 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.