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
- 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.
- Remove from the pan and cold for 5 min.
- Throw away the stems from the chiles.
- In a spice grinder or possibly with a mortar and pestle, finely grind together the toasted spices and the chiles.
- Fold in the remaining ingredients.
- 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)