Amount
Ingredient
Preparation



2
teaspoons
cumin seeds





4
each
cloves





3/4
teaspoon
cardamom seeds





1/2
teaspoon
black peppercorns





1/4
teaspoon
allspice

whole



1
teaspoon
fenugreek seeds





1/2
teaspoon
coriander seeds





8
small
dried red chiles





1/2
teaspoon
gingerroot

fresh, or 1 ts dried



1/4
teaspoon
turmeric





1
teaspoon
salt





2 1/2
tablespoons
hungarian paprika





1/8
teaspoon
cinnamon





1/8
teaspoon
cloves

ground

 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 minutes.

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.