Berbere, Hot Spice Mixture (Dry)

Name: Berbere, Hot Spice Mixture (Dry)
Yield: 8
Cuisine: African
Ingredients: cumin seeds; cloves; cardamom seeds; black peppercorns; allspice; fenugreek seeds; coriander seeds; dried red chiles; ginger root; turmeric; salt; paprika; cinnamon; cloves

Submitted by juan

This is the hot and exotic spice mixture that give Eritrean and Ethiopian cooking its characteristic flavor.

YIELD

8 servings

PREP

10 min

COOK

5 min

READY

15 min

Ingredients

TEASPOONS CUMIN SEEDS

EACH CLOVES *

TEASPOON CARDAMOM SEEDS

TEASPOON BLACK PEPPERCORNS

TEASPOON ALLSPICE
whole

TEASPOON FENUGREEK SEEDS

TEASPOON CORIANDER SEEDS

SMALL DRIED RED CHILES *

TEASPOON GINGER ROOT
fresh, or 1 ts dried

TEASPOON TURMERIC

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.

* not incl. in nutrient facts

Comments

Nutrition Facts

Amount per Serving

Calories 9 42% of calories from fat

% Daily Value *

Total Fat 0g 1%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 297mg 12%

Total Carbohydrate 1g 1%

Dietary Fiber 1g 4%

Sugars g

Protein 1g

Vitamin A 20% • Vitamin C 3%

Calcium 1% • Iron 6%