1/2 t Berbere Spice Powder

Berbere Spice Mix


Ethiopia   -   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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1/2
12
1/2
15
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1-3/4
1/4
1/2
1
1
1/2
1/2
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t
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oz
in
T
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-- Toasted
Nigella Seeds
Cloves
Ajowan Seeds
Cardamon, green
-- Grind
Chilis, red (1)
Cinnamon
Onion Powder
Garlic Powder
Ginger Powder
Besobela (2)
Salt
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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. Pour out on a plate to cool.
  2. Cap Chilis and shake out any seeds that will fall out.
  3. Grind together Toasted items and Grind items.
  4. 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 moderately hot dried red chilis, Guajillo or the like.

  2. Besobela:

      This variety of mint is used dried, usually just the flower heads, but sometimes leaves as well. The best substitute is dried Thai Purple Mint, but it is not exact.

  3. 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 10 seconds, even with leathery chilis. Of course you can also do it the traditional way, pounding it in a big stone mortar and sifting it, then pounding it again, and again.
  4. 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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