Berbere
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Saved in 13 recipe boxes and 4 cookbooks
Saved in 13 recipe boxes and 4 cookbooks
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 | |
| 2½ | tablespoons | hungarian 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.
First published: 1996-01-27 last updated: 2015-02-27
Berlin
about 4 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
about 4 years ago
I want.