Shauna James Ahern'S Berbere Seasoning

• 2 teaspoons fenugreek seeds
• 1 teaspoon coriander seeds
• 1 teaspoon black peppercorns
• 2 cardamom pods
• 4 dried chiles de arbol, stemmed and seeded
• 1 tablespoon smoked paprika
• 2 tablespoons paprika
• 1 tablespoon dried basil
• 1 teaspoon kosher salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon

1. Set a small skillet over medium-high heat. Add the fenugreek, coriander, peppercorns, and cardamom pods. Toast the spices, moving the skillet around the burner constantly, until the smells are released, 4 to 5 minutes.
2. Let the toasted spices cool. Add them to a clean spice grinder, along with the chiles, and grind fine.
3. Pour the ground spices into a bowl. Stir in the smoked paprika, paprika, dried basil, salt, ginger, and cinnamon. This will keep in an airtight container for 3 months. You're going to be using it often, however.

fenugreek seeds, coriander seeds, black peppercorns, cardamom pods, arbol, paprika, paprika, basil, kosher salt, ground ginger, ground cinnamon

Taken from www.seriouseats.com/recipes/2013/05/shauna-james-aherns-berbere-seasoning.html (may not work)