Berbere Ethiopian

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.