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Berbere 3
from: John Russell

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.