Berbere (Ethiopian Hot Pepper Seasoning)

Recipe Ingredients

1 teaspoon	5ml	Ground ginger
1/4 teaspoon	1.3ml	Cinnamon
1/2 teaspoon	2.5ml	Ground cardamom
1/4 teaspoon	1.3ml	Allspice
1/2 teaspoon	2.5ml	Ground coriander
2 tablespoons	30ml	Salt
1/2 teaspoon	2.5ml	Ground fenugreek seeds
1 1/4 cups	296ml	Cayenne pepper
1/2 teaspoon	2.5ml	Grated nutmeg
1/2 cup	118ml	Paprika
1/4 teaspoon	1.3ml	Ground cloves
1 teaspoon	5ml	Fresh ground black pepper

Recipe Instructions

Here's the pepper seasoning used in Doro Wat. I made the full amount and it makes a lot. I used whole spices, ground, then toasted. This has a lot of potential as a basic seasoning. I can easily see it being used in a curry or other kinds of stews.

In a heavy saucepan, toast the following ground spices together over a low heat for 4 to 5 minutes: ginger, cardamom, coriander, fenugreek, nutmeg, cloves, cinnamon and allspice. Shake or stir to prevent burning. Add the salt, cayenne pepper, paprika and fresh ground black pepper and continue toasting and stirring for 10 to 15 more minutes.

Cool and store in tightly covered glass jar. This will keep in the refrigerator for 5 or 6 months.

Makes 1 1/2 cups.

Source:
Jill Norman, "The Complete Book of Spices"

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