Recipe - Ethiopian Berbere

10 Dried red chiles
One half teaspoon Coriander seeds
5 Cloves
Seeds from 6 green cardamom
Pods
One fourth teaspoon Ajowan seeds
8 Allspice berries
One half teaspoon Black peppercorns
One half teaspoon Fenugreek seeds
1 small Piece of cinnamon
One half teaspoon Ground ginger

Heat a heavy frying pan (without oil) and put in the chilies and other
whole spices after 23 minutes. Dry roast over a medium heat until they
darken, stirring frequently to prevent burning. Leave the spices to cool,
then remove and discard the seeds from the chilies and crumble the chilies
into the mixture. Grind everything, including the ginger, to a fine
powder, and store in an airtight container for up to four months.

Most of these spices can be found at an Indian or Middle Eastern market;
hopefully there is one near you. The best way to grind those spices is
with a coffee grinder. If you don't have one of those handy, using a
blender set on "liquify" works pretty well too. I have tried grinding a
batch of garam masala with a mortar and pestle, and I had to give up and
resort to a blender because it would have taken me hours otherwise. Good
luck with your Ethiopian cooking maybe you could see fit to post some of
those recipes?? :^).

Recipe By : PK4KK6

From:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip