2 teaspoons Cumin seeds
4 Cloves
3/4 teaspoons Cardamom seeds
1/2 teaspoon Black peppercorns
1/4 teaspoon Whole allspice
1 teaspoon Fenugreek seeds
1/2 teaspoon Coriander seeds
8 Small dried red chilies
1/2 teaspoon Grated fresh gingerroot 1 teaspoon dried
1/4 teaspoon turmeric
1 teaspoon Salt
2-1/2 tablespoons Sweet Hungarian paprika
1/8 teaspoon Cinnamon
1/8 teaspoon Ground cloves
In a small frying pan, on medium low heat, toast the cumin, cloves, cardamom, peppercorns, allspice, fenugreek, and coriander for about 2 minutes, stirring constantly. Remove from the pan and cool for 5 Discard the stems from the chiles. In a spice grinder or with a mortar and pestle, finely grind together the toasted spices and the chiles. Mix in the remaining ingredients. Store Berbere refrigerated in a well sealed jar or a tightly closed plastic bag.