Ingredients
- Cumin Seeds
- Cloves
- Cardamom Seed
- Whole Black Peppercorn
- Whole Allspice
- Fenugreek Seeds
- Coriander Seed
- Dried Red Chilies
- Fresh Gingerroot
- Turmeric
- Salt
- Sweet Hungarian Paprika
- Cinnamon
- Ground Cloves
Instructions
- In a small frying pan, on medium-low heat, toast the cumin, whole cloves, cardamom, peppercorns, allspice, fenugreek, and coriander for about 2 minutes, stirring constantly
- Remove the pan from the heat and cool for 5 minutes
- Discard the stems from the chiles
- In a spice grinder or with a morter and pestle, finely grind together the toasted spices and the chiles
- Mix in the remaining ingredients
- Store berebere refrigerated in a well-sealed jar or a tightly closed plastic bag