Berbere, Hot Spice Mixture(Dry)

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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.



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