Ingredients Jump to Instructions ↓

  1. 2 ts Cumin seeds

  2. 4 Cloves

  3. 3/4 ts Cardamom seeds

  4. 1/2 ts Black peppercorns

  5. 1/4 ts Whole allspice

  6. 1 ts Fenugreek seeds

  7. 1/2 ts Coriander seeds

  8. 8 Small dried red chiles

  9. 1/2 ts Grated fresh gingerroot

  10. 1 teaspoon dried 1/4 ts Tumeric

  11. 1 ts Salt

  12. 2 1/2 tb Sweet Hungarian paprika

  13. 1/8 ts Cinnamon

  14. 1/8 ts Ground cloves

  15. 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. Comment in book: This is the hot and exotic spice mixture that give Eritrean and Ethiopian cooking its characteristic flavor. The traditional method of preparation is lengthy and uses some spices and herbs not readily available here. The mixture presented is a close adaptation, and it keeps well for months refrigerated. Berbere is called for in the W'et recipes and can be used in other recipes that call for a hot spice. Copied from: "Sundays at Moosewood Restaurant", the Moosewood Collective, ISBN

  16. 0-671-67989-9 From Dale & Gail Shipp, Columbia Md.


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