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Name: Berbere, Hot Spice Mixture
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1/8 ts Ground cloves; 1 ts Fenugreek seeds; 1/8 ts Cinnamon; 4 Cloves; 1/2 ts Coriander seeds; 1/4 ts Tumeric; 2 ts Cumin seeds; 1/4 ts Whole allspice; 1 ts Salt; 8 Small dried red chiles; 1/2 ts Grated fresh gingerroot; 2 1/2 tb Sweet hungarian paprika; 1/2 ts Black peppercorns; 3/4 ts Cardamom seeds

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INGREDIENTS

1/8 ts Ground cloves
1 ts Fenugreek seeds
1/8 ts Cinnamon
4 Cloves
1/2 ts Coriander seeds
1/4 ts Tumeric
2 ts Cumin seeds
1/4 ts Whole allspice
1 ts Salt
8 Small dried red chiles
1/2 ts Grated fresh gingerroot
2 1/2 tb Sweet hungarian paprika
1/2 ts Black peppercorns
3/4 ts Cardamom seeds

Servings

INSTRUCTIONS

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

NOTES

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Berbere, Hot Spice Mixture

1/8 ts Ground cloves
1 ts Fenugreek seeds
1/8 ts Cinnamon
4 Cloves
1/2 ts Coriander seeds
1/4 ts Tumeric
2 ts Cumin seeds
1/4 ts Whole allspice
1 ts Salt
8 Small dried red chiles
1/2 ts Grated fresh gingerroot
2 1/2 tb Sweet hungarian paprika
1/2 ts Black peppercorns
3/4 ts Cardamom seeds

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

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Nutrition

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Serving Size: 1 Serving (8g)
Recipe Makes: 8 Servings

Calories: 25
Calories from Fat: 11 (44%)

Amt Per Serving		% DV

	Total Fat 1.2g	2 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.5g
Cholesterol 0mg		0 %
Sodium 11mg		0 %
Potassium 119.6mg		3 %
Total Carbohydrate 4.8g		1 %
	Dietary Fiber 2.6g	10 %
	Sugars, other 2.2g
Protein 0.9g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 25

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