Recipe

Berbere, Hot Spice Mixture(Dry)
Sauces & Condiments  Ethiopian  
Ingredients
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Berbere, Hot Spice Mixture(Dry)
MMMMM—– Recipe via Meal-Master ™ v8.01
Title: Berbere, Hot Spice Mixture(Dry)
Categories: Sauces
Yield: 8 servings
2 ts Cumin seeds
4 Cloves
3/4 ts Cardamom seeds
1/2 ts Black peppercorns
1/4 ts Whole allspice
1 ts Fenugreek seeds
1/2 ts Coriander seeds
8 Small dried red chiles (to make mild: use 4-6 chilies)
1/2 ts Grated fresh gingerroot
- 1 teaspoon dried
1/4 ts Tumeric
1 ts Salt
2 1/2 tb Sweet Hungarian paprika
1/8 ts Cinnamon
1/8 ts Ground cloves

Directions
In 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.
Discard the stems from the chiles. In a spice grinder or with a
mortar and pestle, finely grind together the toasted spices and the
chiles. Mix in the remaining ingredients.
Store Berbere refrigerated in a well sealed jar or a tightly closed
plastic bag.
Rating:  8

Original Source:  

Recipe ID:  1008 		Added:  January 16, 2007

Last Modified:  January 16, 2007