Ethiopian herb mix (berbere)

1 Servings

Ingredients

Quantity	Measure	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.