Ethiopian berbere

1 cup

Ingredients

Quantity Ingredient
2 teaspoons Whole cumin seeds
4 eaches Whole cloves
¾ teaspoon Black cardamom seeds
½ teaspoon Whole black peppercorns
¼ teaspoon Whole allspice
1 teaspoon Fenugreek seeds
½ teaspoon Whole coriander seeds
10 smalls Dried red chilies
½ teaspoon Grated ginger
¼ teaspoon Turmeric
1 teaspoon Salt
2½ tablespoon Sweet Hungarian paprika
⅛ teaspoon Cinnamon
⅛ teaspoon Ground cloves

Directions

In a small frying pan, on a low heat, toast cumin, cloves, cardamom, peppercorns, allspice, fenugreek & corainder for about 2 minutes, stirring constantly. Remove from heat & cool for 5 minutes.

Discard stems from chilies. In a spice grinder or with a mortar & pestle, finely grind together the toasted spices & chilies. Mix in remaining ingredients.

Store in refrigerator in a well sealed jar.

"Sundays at Moosewood Restaurant" Submitted By MARK SATTERLY On 10-27-94

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