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Berbere Sauce
from: Rita

African Spice mix

SERVES 15 , 1 cup

  • 2 teaspoons cumin seeds
  • 4 whole cloves
  • 8 cardamom pods
  • 1/2 teaspoon black peppercorns
  • 1/4 teaspoon whole allspice
  • 1 teaspoon fenugreek seeds, whole
  • 1/2 teaspoon coriander seed
  • 1/2 cup dried shallots
  • 3 dried red chilies
  • 3 dried Thai chiles
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon turmeric
  • 2 teaspoons salt

In a small frying pan, combine the cumin seeds, cloves, cardamom pods, black pepper, allspice, fenugreek and Coriander seeds.

Cook over medium-low heat, stirring, until lightly toasted, about 1 minute.

Place in a blender or coffee grinder used for spices, add shallots and whirl until finely ground.

Discard stems and seeds from chilies. Break up the pods and process until ground.

Combine with the toasted seasonings and the remaining spices.

Refrigerate in a well-sealed jar or a tightly closed plastic bag.