Berbere
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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.
