*  Exported from  MasterCook II  *
 
                  Berbere (Ethiopian Hot Pepper Seasoning)
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Ethiopia                         Condiment
                 Ceideburg 2
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      teaspoon      Ground ginger
      1/4  teaspoon      Cinnamon
      1/2  teaspoon      Ground cardamom
      1/4  teaspoon      Allspice
      1/2  teaspoon      Ground coriander
    2      tablespoons   Salt
      1/2  teaspoon      Ground fenugreek seeds
    1 1/4  cups          Cayenne pepper
      1/2  teaspoon      Grated nutmeg
      1/2  cup           Paprika
      1/4  teaspoon      Ground cloves
    1      teaspoon      Fresh ground black pepper
 
 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.
 
  Posted by Stephen Ceideberg; June 11 1991.
 
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