Berbere

Instructions

1 In a small frying pan, on medium-low heat, toast the cumin, whole cloves, cardamom, peppercorns, allspice, fenugreek, and coriander for about 2 minutes, stirring constantly.
2 Remove the pan from the heat and cool for 5 minutes.
3 Discard the stems from the chiles.
4 In a spice grinder or with a morter and pestle, finely grind together the toasted spices and the chiles.
5 Mix in the remaining ingredients.
6 Store Berebere refrigerated in a well-sealed jar or a tightly closed plastic bag.

The Goods

Difficulty: ................. intermediate
Preparation: ............ about 30 minutes
Servings: ................. 8

Ingredients

2 teaspoons cumin seeds
4 whole cloves
3/4 teaspoon cardamom seed
1/2 teaspoon whole black peppercorn
1/4 teaspoon whole allspice
1 teaspoon fenugreek seeds
1/2 teaspoon coriander seed
8 -10 small dried red chilies
1/2 teaspoon gratedfresh gingerroot or 1 teaspoon dried gingerroot
1/4 teaspoon turmeric
1 teaspoon salt
2 1/2 tablespoons sweet Hungarian paprika
1/8 teaspoon cinnamon
1/8 teaspoon ground cloves