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Berbere, Hot Spice Mixture(Dry) sauces 2 teaspoon cumin seeds 4 cloves 3/4 teaspoon cardamom seeds 1/2 teaspoon black peppercorns 1/4 teaspoon whole allspice 1 teaspoon fenugreek seeds 1/2 teaspoon coriander seeds 8 small dried red chiles 1/2 teaspoon grated fresh gingerroot 1 teaspoon; dried 1/4 teaspoon tumeric 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 medium low heat, toast the cumin, cloves, cardamom, peppercorns, allspice, fenugreek, and coriander for about 2 minutes, stirring constantly. Remove from the pan and cool for 5 minutes. Discard the stems from the chiles. In a spice grinder or with a mortar and pestle, finely grind together the toasted spices and the chiles. Mix in the remaining ingredients. Store Berbere refrigerated in a well sealed jar or a tightly closed plastic bag. Yield: 8 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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