Berbere

• 2 teaspoons cumin seeds whole
• 4 each cloves whole
• 3/4 teaspoon cardamom seeds
• 1/2 teaspoon black peppercorns whole
• 1/4 teaspoon allspice whole
• 1 teaspoon fenugreek seeds
• 1/2 teaspoon coriander seeds whole
• 10 small dried red chiles
• 1/2 teaspoon ginger grated
• 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 a low heat, toast cumin, cloves, cardamom, peppercorns, allspice, fenugreek and corainder for about 2 minutes, stirring constantly.
2. Remove from heat and cool for 5 minutes.
3. Discard stems from chilies.
4. In a spice grinder or with a mortar and pestle, finely grind together the toasted spices and chilies.
5. Mix in remaining ingredients.
6. Store in refrigerator in a well sealed jar.

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

Taken from recipeland.com/recipe/v/berbere-5128 (may not work)