Berbere, hot spice mixture(dry)

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.

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