Berbere

Ingredients

• 2 teaspoons cumin seeds
• 4 whole cloves
• 3/4 teaspoon cardamom seed
• 1/2 teaspoon whole black peppercorn
• 1/4 teaspoon whole allspice
• 1 teaspoon fenugreek seeds
• 1/2 teaspoon coriander seed
• 8-10 small dried red chilies
• 1/2 teaspoon grated fresh gingerroot or 1 teaspoon dried gingerroot
• 1/4 teaspoon turmeric
• 1 teaspoon salt
• 2 1/2 tablespoons sweet Hungarian paprika
• 1/8 teaspoon cinnamon
• 1/8 teaspoon ground cloves

Directions

1. 1

   In a small frying pan, on medium-low heat, toast the cumin, whole cloves, cardamom, peppercorns, allspice, fenugreek, and coriander for about 2 minutes, stirring constantly.

2. 2

   Remove the pan from the heat and cool for 5 minutes.

3. 3

   Discard the stems from the chiles.

4. 4

   In a spice grinder or with a morter and pestle, finely grind together the toasted spices and the chiles.

5. 5

   Mix in the remaining ingredients.

6. 6

   Store Berebere refrigerated in a well-sealed jar or a tightly closed plastic bag.