Recipe - Berbere Hot Spice Mixture

2 teaspoon Cumin seeds
4 Cloves
Three fourths teaspoon Cardamom seeds
One half teaspoon Black peppercorns
One fourth teaspoon Whole allspice
1 teaspoon Fenugreek seeds
One half teaspoon Coriander seeds
8 Small dried red chiles
One half teaspoon Grated fresh gingerroot
1 teaspoon dried
One fourth teaspoon Tumeric
1 teaspoon Salt
2 One half 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.

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 0671679899

From Dale & Gail Shipp, Columbia Md.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip