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  Recipe Home » Sauces » Berbere~ Hot Spice Mixture(Dry)
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  Berbere~ Hot Spice Mixture(Dry)
  Category: Sauces
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 171
Ingredients:
2 tsp Cumin seeds
4 Cloves
3/4 tsp Cardamom seeds
1/2 tsp Black peppercorns
1/4 tsp Whole allspice
1 tsp Fenugreek seeds
1/2 tsp Coriander seeds
8 Small dried red chiles
1/2 tsp Grated fresh gingerroot 1 teaspoon dried
1/4 tsp Tumeric
1 tsp Salt
2 1/2 tbsp Sweet Hungarian paprika
1/8 tsp Cinnamon
1/8 tsp Ground cloves
Instructions:
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.

Comment in book: This is the hot and exotic spice mixture that give
Eritrean and Ethiopian cooking its characteristic flavor. The
traditional method of preparation is lengthy and uses some spices and
herbs not readily available here. The mixture presented is a close
adaptation, and it keeps well for months refrigerated. Berbere is
called for in the W'et recipes and can be used in other recipes that
call for a hot spice.

Copied from: "Sundays at Moosewood Restaurant", the Moosewood
Collective, ISBN 0-671-67989-9

From Dale & Gail Shipp, Columbia Md.
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