Ingredients
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3/4 teaspoon cardamom seed
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1/2 teaspoon whole black peppercorn
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1/4 teaspoon whole allspice
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1 teaspoon fenugreek seeds
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1/2 teaspoon coriander seed
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8 -10 small dried red chilies
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1/4 teaspoon turmeric
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1 teaspoon salt
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1/8 teaspoon cinnamon
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1/8 teaspoon ground cloves
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1/2 teaspoon grated fresh gingerroot or 1 teaspoon dried gingerroot
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4 whole cloves
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2 teaspoons cumin seeds
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2 1/2 tablespoons sweet Hungarian paprika
Instructions
- 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.