Berbere

Name: Berbere
Ingredients: 2 teaspoons cumin seeds; 4 whole cloves; 3/4 teaspoon cardamom seed; 1/2 teaspoon whole black peppercorn; 1/4 teaspoon whole allspice; 1 teaspoon fenugreek seeds; 1/2 teaspoon coriander seed; 8 -10 small dried red chilies; 1/2 teaspoon grated fresh gingerroot or 1 teaspoon dried gingerroot; 1/4 teaspoon turmeric; 1 teaspoon salt; 2 1/2 tablespoons sweet Hungarian paprika; 1/8 teaspoon cinnamon; 1/8 teaspoon ground cloves

14 ingredients

6 steps

Ingredients

2 teaspoons cumin seeds
4 whole cloves
3/4 teaspoon cardamom seed
1/2 teaspoon whole black peppercorn
1/4 teaspoon whole allspice
1 teaspoon fenugreek seeds
1/2 teaspoon coriander seed
8 -10 small dried red chilies
1/2 teaspoon grated fresh gingerroot or 1 teaspoon dried gingerroot
1/4 teaspoon turmeric
1 teaspoon salt
2 1/2 tablespoons sweet Hungarian paprika
1/8 teaspoon cinnamon
1/8 teaspoon ground cloves

Directions

1

In a small frying pan, on medium-low heat, toast the cumin, whole cloves, cardamom, peppercorns, allspice, fenugreek, and coriander for about 2 minutes, stirring constantly.
2

Remove the pan from the heat and cool for 5 minutes.
3

Discard the stems from the chiles.
4

In a spice grinder or with a morter and pestle, finely grind together the toasted spices and the chiles.
5

Mix in the remaining ingredients.
6

Store Berebere refrigerated in a well-sealed jar or a tightly closed plastic bag.