Berbere, Hot Spice Mixture (Dry)

• 2 teaspoons cumin seeds
• 4 each cloves
• 3/4 teaspoon cardamom seeds
• 1/2 teaspoon black peppercorns
• 1/4 teaspoon allspice whole
• 1 teaspoon fenugreek seeds
• 1/2 teaspoon coriander seeds
• 8 small dried red chiles
• 1/2 teaspoon ginger root fresh, or 1 ts dried
• 1/4 teaspoon turmeric
• 1 teaspoon salt
• 2 1/2 tablespoons paprika
• 18 teaspoon cinnamon
• 18 teaspoon cloves ground

1. 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.
2. Remove from the pan and cool for 5 minutes.
3. Discard the stems from the chiles.
4. In a spice grinder or with a mortar and pestle, finely grind together the toasted spices and the chiles.
5. Mix in the remaining ingredients.
6. Store Berbere refrigerated in a well sealed jar or a tightly closed plastic bag.

cumin seeds, cloves, cardamom seeds, black peppercorns, allspice, fenugreek seeds, coriander seeds, red chiles, ginger root, turmeric, salt, paprika, cinnamon, cloves ground

Taken from recipeland.com/recipe/v/berbere-hot-spice-mixture-dry-5121 (may not work)