Berbere (ethiopian hot pepper seasoning)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Ground ginger |
| ¼ | teaspoon | Cinnamon |
| ½ | teaspoon | Ground cardamom |
| ¼ | teaspoon | Allspice |
| ½ | teaspoon | Ground coriander |
| 2 | tablespoons | Salt |
| ½ | teaspoon | Ground fenugreek seeds |
| 1¼ | cup | Cayenne pepper |
| ½ | teaspoon | Grated nutmeg |
| ½ | cup | Paprika |
| ¼ | teaspoon | Ground cloves |
| 1 | teaspoon | Fresh ground black pepper |
Directions
Here's the pepper seasoning used in Doro Wat. I made the full amount and it makes a lot. I used whole spices, ground, then toasted. This has a lot of potential as a basic seasoning. I can easily see it being used in a curry or other kinds of stews.
In a heavy saucepan, toast the following ground spices together over a low heat for 4 to 5 minutes: ginger, cardamom, coriander, fenugreek, nutmeg, cloves, cinnamon and allspice. Shake or stir to prevent burning. Add the salt, cayenne pepper, paprika and fresh ground black pepper and continue toasting and stirring for 10 to 15 more minutes.
Cool and store in tightly covered glass jar. This will keep in the refrigerator for 5 or 6 months. Makes 1½ cups.
Posted by Stephen Ceideberg; June 11 1991.