Berbere Spice Mix
Preparation time: 15 minutes
Cooking time: 4 minutes
Servings: 1/2 cup
Ingredients
Coriander seeds (1 tbsp)
Cumin seeds (1 tsp)
Fenugreek seeds (1 tsp)
Black peppercorns (1/4 tsp)
Whole allspice berries (1/4 tsp)
Whole cloves (4)
Dried chilis (4), stemmed and seeded
Dried onion flakes ( 1/4 cup)
Ground cardamom (2 tbsp)
Sweet paprika (1 tbsp)
Ground ginger (1 tsp)
Ground netmeg (1 tsp)
Ground cinnamon (1/2 tsp)
Instructions
Put the coriander, cumin, fenugreek, peppercorns, allspice, and cloves in a small skillet over medium heat. Lightly toast the spices, swirling the skillet frequently, for about 4 minutes or until the spices are fragrant.
Remove the skillet, then let the spices cool for about 10 minutes. Transfer the toasted spices to a blender with the chilis and onion, and grind until the mixture is finely ground.
Transfer the ground spice mixture to a small bowl and stir together the cardamom, paprika, ginger, nutmeg, and cinnamon until thoroughly combined.
Store the spice mixture in a small container with a lid for up to 6 months.
Nutrition
Calories 8, Carbohydrates 2g, Phosphorus 7mg, Potassium 37mg, Sodium 14mg.
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