Berbere
An African spice mixture.
Ingredients
| 2 | teaspoons |
cumin seeds
whole |
|
| 4 | each |
cloves
whole |
* |
| 3/4 | teaspoon |
cardamom seeds
|
|
| 1/2 | teaspoon |
black peppercorns
whole |
|
| 1/4 | teaspoon |
allspice
whole |
* |
| 1 | teaspoon |
fenugreek seeds
|
|
| 1/2 | teaspoon |
coriander seeds
whole |
* |
| 10 | small |
dried red chiles
|
* |
| 1/2 | teaspoon |
ginger
grated |
* |
| 1/4 | teaspoon |
turmeric
|
* |
| 1 | teaspoon |
salt
|
|
| 2 1/2 | tablespoons |
paprika
|
|
| 1/8 | teaspoon |
cinnamon
|
* |
| 1/8 | 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.
First published: 1996-01-27 last updated: 2016-01-05
Berlin
almost 6 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
over 5 years ago
I want.