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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