Berbere

Recipe Ingredients

2 teaspoons	10ml	Whole cumin seeds
4		Whole cloves
3/4 teaspoon	3.8ml	Black cardamom seeds
1/2 teaspoon	2.5ml	Whole black peppercorns
1/4 teaspoon	1.3ml	Whole allspice
1 teaspoon	5ml	Fenugreek seeds
1/2 teaspoon	2.5ml	Whole coriander seeds
10 teaspoons	50ml	Dried red chilies (small)
1/2 teaspoon	2.5ml	Grated ginger
1/4 teaspoon	1.3ml	Turmeric
1 teaspoon	5ml	Salt
2 1/2 tablespoons	37ml	Sweet Hungarian paprika
1/8 teaspoon	0.6ml	Cinnamon
1/8 teaspoon	0.6ml	Ground cloves

Recipe Instructions

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

Remove from heat and cool for 5 minutes. Discard stems from chilies. In a spice grinder or with a mortar and pestle, finely grind together the toasted spices and chilies.

Mix in remaining ingredients.

Store in refrigerator in a well sealed jar.

Source:
Jill Norman, "The Complete Book of Spices"

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