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Ingredients Jump to Instructions ↓

  1. 1 ts Ground ginger

  2. 1/4 ts Cinnamon

  3. 1/2 ts Ground cardamom

  4. 1/4 ts Allspice

  5. 1/2 ts Ground coriander

  6. 2 tb Salt

  7. 1/2 ts Ground fenugreek seeds

  8. 1/4 c Cayenne pepper

  9. 1/2 ts Grated nutmeg

  10. 1/2 c Paprika

  11. 1/4 ts Ground cloves

  12. 1 ts Fresh ground black pepper

Instructions Jump to Ingredients ↑

  1. 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 1 1/2 cups. Posted by Stephen Ceideberg; June 11 1991. Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008

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