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Prep Time: 5 Minutes Cook Time: 2 Minutes |
Ready In: 7 Minutes Servings: 8 |
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Ingredients:
2 teaspoons cumin seeds |
4 whole cloves |
3/4 teaspoon cardamom seed |
1/2 teaspoon whole black peppercorn |
1/4 teaspoon whole allspice |
1 teaspoon fenugreek seeds |
1/2 teaspoon coriander seed |
8 -10 small dried red chilies |
1/2 teaspoon grated fresh gingerroot or 1 teaspoon dried gingerroot |
1/4 teaspoon turmeric |
1 teaspoon salt |
2 1/2 tablespoons sweet hungarian paprika |
1/8 teaspoon cinnamon |
1/8 teaspoon ground cloves |
Directions:
1. In a small frying pan, on medium-low heat, toast the cumin, whole cloves, cardamom, peppercorns, allspice, fenugreek, and coriander for about 2 minutes, stirring constantly.
2. Remove the pan from the heat and cool for 5 minutes.
3. Discard the stems from the chiles.
4. In a spice grinder or with a morter and pestle, finely grind together the toasted spices and the chiles.
5. Mix in the remaining ingredients.
6. Store Berebere refrigerated in a well-sealed jar or a tightly closed plastic bag.
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