Berbere Recipe #13953
by LikeItLoveIt
7 min | 5 min prep
SERVES 8
- 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
- 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.
- Remove the pan from the heat and cool for 5 minutes.
- Discard the stems from the chiles.
- In a spice grinder or with a morter and pestle, finely grind together the toasted spices and the chiles.
- Mix in the remaining ingredients.
- Store Berebere refrigerated in a well-sealed jar or a tightly closed plastic bag.
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5 stars