Berbere 3
from: John Russell

Servings: 1

• 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.