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 W'et recipes and can be used in other recipes that
call for a hot spice.
Copied from: "Sundays at Moosewood Restaurant", the Mooosewood
Collective, ISBN 0-671-67989-9
