Berbere, Hot Spice Mixture (Dry)

Title: Berbere, Hot Spice Mixture (Dry)

Categories: Sauces

Yield: 8 servings

2 ts Cumin seeds

4 Cloves

3/4 ts Cardamom seeds

1/2 ts Black peppercorns

1/4 ts Whole allspice

1 ts Fenugreek seeds

1/2 ts Coriander seeds

8 Small dried red chiles

1/2 ts Grated fresh gingerroot

1 teaspoon dried 1/4 ts Tumeric

1 ts Salt

2 1/2 tb Sweet Hungarian paprika

1/8 ts Cinnamon

1/8 ts Ground cloves

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. MMMMM