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Ethiopian Herb Mix (Berbere)


Course : Mixes
Serves: 1
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Ingredients:


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 small dried red chilies

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
 

Preparation / Directions:


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.

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