MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Berbere, Hot Spice Mixture(Dry)
 Categories: Sauces
      Yield: 8 servings
 
      2 ts Cumin seeds
      4    Cloves
    3/4 ts Cardamom seeds
    1/2 ts Black peppercorns
    1/4 ts Whole allspice
      1 ts Fenugreek seeds
    1/2 ts Coriander seeds
      8    Small dried red chiles
    1/2 ts Grated fresh gingerroot
           - 1 teaspoon dried
    1/4 ts Tumeric
      1 ts Salt
  2 1/2 tb Sweet Hungarian paprika
    1/8 ts Cinnamon
    1/8 ts Ground cloves
 
  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.
  
  

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