Berbere
An African spice mixture.
Ingredients
2 | teaspoons |
cumin seeds
whole |
|
4 | each |
cloves
whole |
* |
¾ | teaspoon |
cardamom seeds
|
|
½ | teaspoon |
black peppercorns
whole |
|
¼ | teaspoon |
allspice
whole |
* |
1 | teaspoon |
fenugreek seeds
|
|
½ | teaspoon |
coriander seeds
whole |
* |
10 | small |
dried red chiles
|
* |
½ | teaspoon |
ginger
grated |
* |
¼ | teaspoon |
turmeric
|
* |
1 | teaspoon |
salt
|
|
2 ½ | tablespoons |
paprika
|
|
⅛ | teaspoon |
cinnamon
|
* |
⅛ | teaspoon |
cloves
ground |
* |
Directions
In a small frying pan, on a low heat, toast cumin, cloves, cardamom, peppercorns, allspice, fenugreek and corainder for about 2 minutes, stirring constantly.
Remove from heat and cool for 5 minutes.
Discard stems from chilies. In a spice grinder or with a mortar and pestle, finely grind together the toasted spices and chilies.
Mix in remaining ingredients. Store in refrigerator in a well sealed jar.
Berlin
about 10 years ago
You have to toast and pound the spices with some sea salt. It helps to grind better the spices and preserves the aroma longer.
Rutledge, United States
almost 10 years ago
I want.