Berbere, Hot Spice Mixture(dry) Recipe

Berbere, Hot Spice Mixture(dry) Recipe

Yield: 8 servings
Recipe by luhu.jp

Ingredients:
2 tsp: Cumin seeds,
4 Cloves: ,
3/4 tsp: Cardamom seeds,
1/2 tsp: Black peppercorns,
1/4 tsp: Whole allspice,
1 tsp: Fenugreek seeds,
1/2 tsp: Coriander seeds,
8 Small: dried red chiles,
1/2 tsp: Grated fresh gingerroot 1 teaspoon dried,
1/4 tsp: Tumeric,
1 tsp: Salt,
2 1/2 tbsp: Sweet Hungarian paprika,
1/8 tsp: Cinnamon,
1/8 tsp: 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.


Source from luhu.jp