Berbere

• 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 grated fresh 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

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.

cumin seeds, cloves, cardamom seed, whole black peppercorn, whole allspice, fenugreek seeds, coriander seed, red chilies, gingerroot, turmeric, salt, sweet hungarian paprika, cinnamon, ground cloves

Taken from www.food.com/recipe/berbere-13953 (may not work)