from: John Russell
- 2 tsp Cumin seeds
- 4 Whole cloves
- 3/4 tsp Cardamom seeds
- 1/2 tsp Whole black peppercorns
- 1/4 tsp Whole allspice
- 1 tsp Fenugreek seeds
- 1/2 tsp Coriander seeds
- 8 To 10 small dried red chiles
- 1/2 tsp Grated fresh ginger root OR
(1 tsp dried)
- 1/4 tsp Turmeric
- 1 tsp Salt
- 2 1/2 tb Sweet Hungarian paprika
- 1/8 tsp Cinnamon
- 1/8 tsp Ground cloves
In a small frying pan, on medium-low heat, toast the cumin, whole cloves, cardamom, peppercorns, allspice, fenugreek, and coriander for about 2 minutes, stirring constantly. Remove the pan from the heat and cool for 5 minutes.
Discard the stems from the chiles. In a spice grinder or with a morter and pestle, finely grind together the toasted spices and the chiles. Mix in the remaining ingredients.
Store Berebere refrigerated in a well-sealed jar or a tightly closed plastic bag.