Berbereethiopian, spices 2 teaspoon whole cumin seeds 4 each whole cloves 3/4 teaspoon black cardamom seeds 1/2 teaspoon whole black peppercorns 1/4 teaspoon whole allspice 1 teaspoon fenugreek seeds 1/2 teaspoon whole coriander seeds 10 small dried red chilies 1/2 teaspoon grated ginger 1/4 teaspoon turmeric 1 teaspoon salt 2 1/2 tablespoon sweet hungarian paprika 1/8 teaspoon cinnamon 1/8 teaspoon 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" |
