2 tsp. Cumin 4 cloves 1/4 tsp. cardamom seeds 1/2 tsp. black peppercorns 1/4 tsp. allspice berries 1 tsp. fenugreek seeds 1/2 tsp coriander seeds 10 (or so) dried chiles 1/2 tsp grated fresh ginger 1/4 tsp turmeric 1 tsp. salt 2.5 Tbsp. sweet Hungarian paprika (or a mix of sweet and hot, if you like) 1/8 tsp. cinnamon 1/8 tsp ground cloves.
1) Toast the cumin, whole cloves, cardamom, peppercorns, allspice, fenugreek, and coriander for about 2 minutes over medium heat in a cast-iron pan. Burning them would be bad. Let cool 5 minutes. 2)Stem the chiles, and grind them with the toasted spices. 3) Mix in the remaining ingredients, taking care that the moisture from the ginger doesn't make the mix clumpy.
I like to add in dried ethiopian basil, but honestly, if one is in a place where ethiopian basil is on sale, one could buy packaged berbere.
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2 tsp. Cumin
4 cloves
1/4 tsp. cardamom seeds
1/2 tsp. black peppercorns
1/4 tsp. allspice berries
1 tsp. fenugreek seeds
1/2 tsp coriander seeds
10 (or so) dried chiles
1/2 tsp grated fresh ginger
1/4 tsp turmeric
1 tsp. salt
2.5 Tbsp. sweet Hungarian paprika (or a mix of sweet and hot, if you like)
1/8 tsp. cinnamon
1/8 tsp ground cloves.
1) Toast the cumin, whole cloves, cardamom, peppercorns, allspice, fenugreek, and coriander for about 2 minutes over medium heat in a cast-iron pan. Burning them would be bad. Let cool 5 minutes.
2)Stem the chiles, and grind them with the toasted spices.
3) Mix in the remaining ingredients, taking care that the moisture from the ginger doesn't make the mix clumpy.
I like to add in dried ethiopian basil, but honestly, if one is in a place where ethiopian basil is on sale, one could buy packaged berbere.