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Berbere (Ethiopian Hot Pepper Seasoning) Recipe - Cooking Index

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Berbere (Ethiopian Hot Pepper Seasoning)

Serves: 1 people

Recipe Ingredients

1 teaspoon 5mlGround ginger
1/4 teaspoon 1.3mlCinnamon
1/2 teaspoon 2.5mlGround cardamom
1/4 teaspoon 1.3mlAllspice
1/2 teaspoon 2.5mlGround coriander
2 tablespoons 30mlSalt
1/2 teaspoon 2.5mlGround fenugreek seeds
1 1/4 cups 296mlCayenne pepper
1/2 teaspoon 2.5mlGrated nutmeg
1/2 cup 118mlPaprika
1/4 teaspoon 1.3mlGround cloves
1 teaspoon 5mlFresh 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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