Berbere, hot spice mixture(dry)
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Cumin seeds |
| 4 | Cloves | |
| 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 |
| ¼ | teaspoon | Tumeric |
| 1 | teaspoon | Salt |
| 2½ | tablespoon | Sweet Hungarian paprika |
| ⅛ | teaspoon | Cinnamon |
| ⅛ | teaspoon | Ground cloves |
Directions
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.