Berbere (Ethiopian Hot Spice Mixture)

Ingredients

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

Directions

1. 1In a small frying pan, on medium low heat, toast the cumin, cloves, cardamom, peppercorns, allspice, fenugreek, and coriander for about 2 minutes, stirring constantly. Remove from the pan and cool for 5 minutes.
2. 2Discard the stems from the chilies. In a spice grinder or with a mortar and pestle, finely grind together the toasted spices and the chiles. Mix in the remaining ingredients.
3. 3Store berbere refrigerated in a well sealed jar or a tightly closed plastic bag.