Berbere Recipe - Cooking Index
Berbere Recipe - Cooking Index
| 2 teaspoons | Whole cumin seeds | |
| 4 | Whole cloves | |
| 3/4 teaspoon | Black cardamom seeds | |
| 1/2 teaspoon | Whole black peppercorns | |
| 1/4 teaspoon | Whole allspice | |
| 1 teaspoon | Fenugreek seeds | |
| 1/2 teaspoon | Whole coriander seeds | |
| 10 teaspoons | Dried red chilies (small) | |
| 1/2 teaspoon | Grated ginger | |
| 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 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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