Berbere, Hot Spice Mixture(Dry) Recipe

• 2 tsp Cumin seeds
• 4 x Cloves
• 3/4 tsp Cardamom seeds
• 1/2 tsp Black peppercorns
• 1/4 tsp Whole allspice
• 1 tsp Fenugreek seeds
• 1/2 tsp Coriander seeds
• 8 sm dry red chiles
• 1/2 tsp Grated fresh gingerroot 1 tsp. dry
• 1/4 tsp Tumeric
• 1 tsp Salt
• 2 1/2 Tbsp. Sweet Hungarian paprika
• 1/8 tsp Cinnamon
• 1/8 tsp Grnd cloves

1. In a small frying pan, on medium low heat, toast the cumin, cloves, cardamom, peppercorns, allspice, fenugreek, and coriander for about 2 min, stirring constantly.
2. Remove from the pan and cold for 5 min.
3. Throw away the stems from the chiles.
4. In a spice grinder or possibly with a mortar and pestle, finely grind together the toasted spices and the chiles.
5. Fold in the remaining ingredients.
6. Store Berbere refrigerated in a well sealed jar or possibly a tightly closed plastic bag.

cumin, cloves, cardamom seeds, allspice, seeds, coriander seeds, red chiles, fresh gingerroot, tumeric, salt, sweet hungarian paprika, cinnamon, cloves

Taken from cookeatshare.com/recipes/berbere-hot-spice-mixture-dry-83560 (may not work)