1/4 t Berbere Spice Powder

Berbere Spice Mix


Eritrea   -   Berbere
Makes:
Effort:
Sched:
DoAhead:  		 1/2cup
**
15 min
Yes		 The most essential spice mix for Ethiopian and Eritrean cuisines, Berbere has definite chili heat, but it is usually moderate (recipes vary).

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1
1
6
3
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6
1
1
1/4
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1/2
3
1/2
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T
t

T
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in
t
c
---
t
T
t
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-- Toasted
Coriander Seeds
Fenugreek Seeds
Cardamom
Allspice
-- Grind
Chilis, red (1)
Cinnamon
Peppercorns black  
Onion Flake
-- Powdered
Nutmeg
Paprika
Ginger Powder
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Make:   -   (15 min)
  1. Separately dry pan toast all Toasted items until they smell aromatic. The Cardamom pods should have brown spots. The Coriander and Fenugreek can be darkened a shade. Pour out on a plate to cool.
  2. Cap Chilis and shake out any seeds that will come out.
  3. Grind together Toasted items and Grind items.
  4. Grate Nutmeg. Mix All items together well.
  5. In a sealed Spice Jar away from heat and direct sunlight it will be usable for at least 4 months.
NOTES:

  1. Chilis, Red

      These should be hot dried chilis, de Arbols, Thai or the like.

  2. Spice Grinder

      A little whirling blade coffee grinder is good for this job - mine is a Krups. I use an Indian Mixie which grinds the whole recipe in 5 seconds. Of course you can also do it the traditional way, pounding it in a big stone mortar and sifting it.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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