Berbere

Servings: 1
Ingredients:

2 ts Whole cumin seeds
4 ea Whole cloves
3/4 ts Black cardamom seeds
1/2 ts Whole black peppercorns
1/4 ts Whole allspice
1 ts Fenugreek seeds
1/2 ts Whole coriander seeds
10 sm Dried red chilies
1/2 ts Grated ginger
1/4 ts Turmeric
1 ts Salt
2 1/2 tb Sweet Hungarian paprika
1/8 ts Cinnamon
1/8 ts Ground cloves

In a small frying pan, on a low heat, toast cumin, cloves, cardamom,
peppercorns, allspice, fenugreek and corainder for about 2 minutes,
stirring constantly. Remove from heat and cool for 5 minutes.

Discard stems from chilies. In a spice grinder or with a mortar and pestle,
finely grind together the toasted spices and chilies. Mix in remaining
ingredients.

Store in refrigerator in a well sealed jar.

‘Sundays at Moosewood Restaurant’

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