Berbere, Hot Spice Mixture(Dry) Recipe

  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)

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