Recipe - Ethiopian Spice Mixture

INGREDIENTS
1 teaspoon Ginger
One half teaspoon Cardamom
One half teaspoon Coriander
One half teaspoon Fenugreek seeds, ground
One half teaspoon Nutmeg
One fourth teaspoon Cloves
One fourth teaspoon Cinnamon
One fourth teaspoon Allspice
2 tablespoon Salt
1 One fourth cup Cayenne pepper
One half cup Paprika
1 teaspoon Black pepperVARIATION (a
lesser amount can be

MADE
1 teaspoon Ground ginger
3 tablespoon Cayenne pepper
One fourth teaspoon Ground cloves
One half teaspoon Cinnamon

PREPARATION

All spices are measured, ground up. In heavy saucepan, toast all spices
and then add salt and cayenne, paprika and black pepper. Continue shaking
the pan and toasting spices 10 minutes. Cool and store in tightly covered
glass container. This will keep in the refrigerator for 6 months. Combine
spices. This will make 3 tablespoons in quantity. Source: Cookbook USA

Submitted By PAT PATE PATPATE@TENET.EDU On SUN, 9 OCT 1994 223021
~0500 (CDT)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini