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Berbere, Hot Spice Mixture
8 Servings
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Berbere, Hot Spice Mixture Ingredients
2 ts
Cumin
seeds
8 Small dried red
chile
s
4
Cloves
1/2 ts Grated fresh
ginger
root
3/4 ts
Cardamom
seeds
1/4 ts Tumeric
1/2 ts Black
peppercorn
s
1 ts
Salt
1/4 ts Whole
allspice
2 1/2 tb Sweet Hungarian
paprika
1 ts Fenugreek seeds
1/8 ts
Cinnamon
1/2 ts
Coriander
seeds
1/8 ts Ground
cloves
Instructions for Berbere, Hot Spice Mixture
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. Comment in book: This is the hot and exotic spice mixture that give Eritrean and Ethiopian cooking its characteristic flavor. The traditional method of preparation is lengthy and uses some spices and herbs not readily available here. The mixture presented is a close adaptation, and it keeps well for months refrigerated. Berbere is called for in the Wet recipes and can be used in other recipes that call for a hot spice. Copied from: "Sundays at Moosewood Restaurant", the Moosewood Collective, ISBN 0-671-67989-9 From Dale & Gail Shipp, Columbia Md. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
Main Ingredient:
Cuisine:
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Ingredient Insight - look inside this recipe
Allspice
Cardamom
Chile
Cinnamon
Cloves
Coriander
Cumin
Ginger
Paprika
Peppercorn
Salt
Sauces
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