Title: Berbere, hot spice mixture
 Categories: Sauce, Ethiopian, D&g
      Yield: 8 Servings
 
      2 ts Cumin seeds
      4    Cloves
    3/4 ts Cardamom seeds
    1/2 ts Black peppercorns
    1/4 ts Whole allspice
      1 ts Fenugreek seeds
    1/2 ts Coriander seeds
      8    Small dried red chiles
    1/2 ts Grated fresh gingerroot
           - 1 teaspoon dried
    1/4 ts Tumeric
      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 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 Moosewood
  Collective, ISBN 0-671-67989-9
  
  From Dale & Gail Shipp, Columbia Md.
  
  File