Recipe - Berbere (Ethiopian Hot Pepper Seasoning)

1 teaspoon Ground ginger
One fourth teaspoon Cinnamon
One half teaspoon Ground cardamom
One fourth teaspoon Allspice
One half teaspoon Ground coriander
2 tablespoon Salt
One half teaspoon Ground fenugreek seeds
1 One fourth cup Cayenne pepper
One half teaspoon Grated nutmeg
One half cup Paprika
One fourth teaspoon Ground cloves
1 teaspoon Fresh ground black pepper

Date: Wed, 1 May 1996 00:25:05 0400

From: BobbieB1@aol.com
Here's the pepper seasoning used in Doro Wat. I made the full amount and
it makes a lot. I used whole spices, ground, then toasted. This has a lot
of potential as a basic seasoning. I can easily see it being used in a
curry or other kinds of stews.

In a heavy saucepan, toast the following ground spices together over a low
heat for 4 to 5 minutes: ginger, cardamom, coriander, fenugreek, nutmeg,
cloves, cinnamon and allspice. Shake or stir to prevent burning. Add the
salt, cayenne pepper, paprika and fresh ground black pepper and continue
toasting and stirring for 10 to 15 more minutes.

Cool and store in tightly covered glass jar. This will keep in the
refrigerator for 5 or 6 months. Makes 1 One half cups.

Posted by Stephen Ceideberg; June 11 1991.

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