Berbere, Hot Spice Mixture (Dry)

This is the hot and exotic spice mixture that give Eritrean and Ethiopian cooking its characteristic flavor.

Yields:	8 servings
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Ingredients

2	teaspoons	cumin seeds
4	each	cloves
3/4	teaspoon	cardamom seeds
1/2	teaspoon	black peppercorns
1/4	teaspoon	allspice	whole
1	teaspoon	fenugreek seeds
1/2	teaspoon	coriander seeds
8	small	dried red chiles
1/2	teaspoon	ginger root	fresh, or 1 ts dried
1/4	teaspoon	turmeric
1	teaspoon	salt
2 1/2	tablespoons	hungarian paprika
1/8	teaspoon	cinnamon
1/8	teaspoon	cloves	ground

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.