Berbere Spice Mix
An Ethiopian (African) dry spice mix.
Yield
8 servingsPrep
5 minCook
0 minReady
5 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons | cumin seeds |
|
| 4 | whole | cloves |
*
|
| 8 | each | cardamom pods |
*
|
| ½ | teaspoon | black peppercorns |
|
| ¼ | teaspoon |
allspice berries
whole |
|
| 1 | teaspoon |
fenugreek seeds
whole |
|
| ½ | teaspoon | coriander seeds |
|
| ½ | cup |
shallots
dried or dried onion flakes |
*
|
| 3 | each | dried red chiles | * |
| 3 | each |
thai bird's eye chili peppers
dried |
* |
| ½ | teaspoon |
ginger
ground |
|
| ¼ | teaspoon | turmeric |
|
| 2 | teaspoons | salt |
|
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Directions
Heat a small skillet over medium heat.
Add the cloves, cardamom pods, cumin seeds, allspice, black pepper, fenugreek and coriander seeds.
Cook the spices, stirring until light toasted, one or two minutes. Discard the stems and seeds from the chile peppers.
Place all the ingredients including the dried shallots (or dried onion flakes) into a coffee grinder used for spices or small food processor. Process until finely ground.
Store in a tightly sealed glass jar or spice container.
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