Recipe for Berbere, Hot Spice Mixture(Dry)


2 teaspoon cumin seeds
4 cloves
3/4 teaspoon 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 chiles
1/2 teaspoon grated fresh gingerroot 1 teaspoon; dried
1/4 teaspoon tumeric
1 teaspoon salt
2 1/2 tablespoon sweet hungarian paprika
1/8 teaspoon cinnamon
1/8 teaspoon ground cloves


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.

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