Recipe - Ethiopian Herb Mix (Berbere)

2 teaspoon Whole cumin seeds
4 Whole cloves
Three fourths teaspoon Black cardamom seeds
One half teaspoon Whole black peppercorns
One fourth teaspoon Whole allspice
1 teaspoon Fenugreek seeds
One half teaspoon Whole coriander seeds
10 small Dried red chilies
One half teaspoon Grated ginger
One fourth teaspoon Turmeric
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 a low heat, toast cumin, cloves, cardamom,
peppercorns, allspice, fenugreek & corainder for about 2 minutes, stirring
constantly. Remove from heat & cool for 5 minutes. Discard stems from
chilies. In a spice grinder or with a mortar & pestle, finely grind
together the toasted spices & chilies. Mix in remaining ingredients. Store
in refrigerator in a well sealed jar.