Ethiopian spice mixture

Yield: 1 Servings

Measure Ingredient
1 teaspoon Ginger
½ teaspoon Cardamom
½ teaspoon Coriander
½ teaspoon Fenugreek seeds, ground
½ teaspoon Nutmeg
¼ teaspoon Cloves
¼ teaspoon Cinnamon
¼ teaspoon Allspice
2 tablespoons Salt
1¼ cup Cayenne pepper
½ cup Paprika
1 teaspoon Black pepperVARIATION (a lesser amount can be
1 teaspoon Ground ginger
3 tablespoons Cayenne pepper
¼ teaspoon Ground cloves
½ teaspoon Cinnamon




All spices are measured, ground up. In heavy saucepan, toast all spices and then add salt and cayenne, paprika and black pepper.

Continue shaking the pan and toasting spices 10 minutes. Cool and store in tightly covered glass container. This will keep in the refrigerator for 6 months. Combine spices. This will make 3 tablespoons in quantity. Source: Cookbook USA Submitted By PAT PATE <PATPATE@...> On SUN, 9 OCT 1994 223021 ~0500 (CDT)

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