Ingredients:
2 Teaspoon(s) Cumin seeds
4 Cloves
3/4 Teaspoon(s) Cardamom seeds
1/2 Teaspoon(s) Black peppercorns
1/4 Teaspoon(s) Whole allspice
1 Teaspoon(s) Fenugreek seeds
1/2 Teaspoon(s) Coriander seeds
8 small Dried red chiles
1/2 Teaspoon(s) Grated fresh gingerroot
1/4 Teaspoon(s) Tumeric
1 Teaspoon(s) Salt
2 1/2 Tablespoon(s) Sweet Hungarian paprika
1/8 Teaspoon(s) Cinnamon
1/8 Teaspoon(s) 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.
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