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Berbere 2

moroccan, spice

2 teaspoon whole cumin seeds
4 each whole cloves
3/4 teaspoon black cardamom seeds
1/2 teaspoon whole black peppercorns
1/4 teaspoon whole allspice
1 teaspoon fenugreek seeds
1/2 teaspoon whole coriander seeds
10 small dried red chilies
1/2 teaspoon grated ginger
1/4 teaspoon turmeric
1 teaspoon salt
2 1/2 tablespoon sweet hungarian paprika
1/8 teaspoon cinnamon
1/8 teaspoon ground cloves

In a small frying pan, on a low heat, toast cumin, cloves, cardamom, peppercorns, allspice, fenugreek & corainder for about 2 minutes, stirring constantly. Remove from heat & cool for 5 minutes. Discard stems from chilies. In a spice grinder or with a mortar & pestle, finely grind together the toasted spices & chilies. Mix in remaining ingredients. Store in refrigerator in a well sealed jar. "Sundays at Moosewood Restaurant"

Yield: 1 servings

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