Title: Berbere
 Categories: Spices, Ethiopian
      Yield: 1 servings
 
      2 ts Whole cumin seeds
      4 ea Whole cloves
    3/4 ts Black cardamom seeds
    1/2 ts Whole black peppercorns
    1/4 ts Whole allspice
      1 ts Fenugreek seeds
    1/2 ts Whole coriander seeds
     10 sm Dried red chilies
    1/2 ts Grated ginger
    1/4 ts Turmeric
      1 ts Salt
  2 1/2 tb Sweet Hungarian paprika
    1/8 ts Cinnamon
    1/8 ts Ground cloves
 
  In a small frying pan, on a low heat, toast cumin, cloves, cardamom,
  peppercorns, allspice, fenugreek & corainder for about 2 minutes,
  stirring constantly.  Remove from heat & cool for 5 minutes.
  
  Discard stems from chilies.  In a spice grinder or with a mortar &
  pestle, finely grind together the toasted spices & chilies.  Mix in
  remaining ingredients.
  
  Store in refrigerator in a well sealed jar.
  
  "Sundays at Moosewood Restaurant"