Berbere

• 1/4 teaspoon ground allspice
• 3/4 teaspoon ground cardamom
• 1/8 teaspoon ground cinnamon (optional)
• 1/8 teaspoon ground cloves
• 1/2 teaspoon ground coriander (optional)
• 1/2 teaspoon ground cumin (optional)
• 1 teaspoon ground fenugreek
• 1/4 teaspoon ground nutmeg (optional)
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground turmeric
• 4 -6 tablespoons of a combination ground cayenne pepper (red pepper, dried chile peppers, or red pepper flakes) or 4 -6 tablespoons paprika (red pepper, dried chile peppers, or red pepper flakes)
• 1 tablespoon salt
• 1 teaspoon fresh ginger (peeled and grated)
• 2 tablespoons onions (optional) or 2 tablespoons shallots, finely chopped, omit if making dry berbere (optional)
• 1 teaspoon garlic, minced, use dried garlic if making dry berbere (optional)
• 1/4 1/4 cup water (omit if making dry berbere) or 1/4 cup red wine (omit if making dry berbere)

1. In a heavy skillet over medium heat, toast the dried spices for a few minutes - stirring or shaking the skillet continuously to avoid scorching.
2. Remove from heat and allow to cool.
3. If making dry berbere powder: grind the mixture in a spice grinder or blender, or use a mortar and pestle.
4. Store the berbere powder in a tightly-sealed container.
5. If making a berbere paste: combine the toasted spices with the fresh ginger, onions or shallots, garlic, and oil (water, or wine).
6. Grind together in a blender or with a mortar and pestle.
7. Store the berbere paste in a tightly-sealed container.

ground allspice, ground cardamom, ground cinnamon, ground cloves, ground coriander, ground cumin, ground fenugreek, ground nutmeg, ground black pepper, ground turmeric, ground cayenne pepper, salt, fresh ginger, onions, garlic, water

Taken from www.food.com/recipe/berbere-200366 (may not work)