Berbere, Hot Spice Mixture (Dry)
This is the hot and exotic spice mixture that give Eritrean and Ethiopian cooking its characteristic flavor.
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Ingredients
| 2 | teaspoons |
cumin seeds
|
|
| 4 | each |
cloves
|
* |
| ¾ | teaspoon |
cardamom seeds
|
|
| ½ | teaspoon |
black peppercorns
|
|
| ¼ | teaspoon |
allspice
whole |
* |
| 1 | teaspoon |
fenugreek seeds
|
|
| ½ | teaspoon |
coriander seeds
|
* |
| 8 | small |
dried red chiles
|
* |
| ½ | teaspoon |
ginger root
fresh, or 1 ts dried |
* |
| ¼ | teaspoon |
turmeric
|
* |
| 1 | teaspoon |
salt
|
|
| 2 ½ | tablespoons |
paprika
|
|
| ⅛ | teaspoon |
cinnamon
|
* |
| ⅛ | teaspoon |
cloves
ground |
* |
Directions
In a small frying pan, on medium low heat, toast the cumin, cloves, cardamom, peppercorns, allspice, fenugreek, and coriander for about 2 minutes, stirring constantly.
Remove from the pan and cool for 5 minutes.
Discard the stems from the chiles.
In a spice grinder or with a mortar and pestle, finely grind together the toasted spices and the chiles.
Mix in the remaining ingredients.
Store Berbere refrigerated in a well sealed jar or a tightly closed plastic bag.