Berbere (Ethiopian Hot Pepper Seasoning)

Title:
Berbere (Ethiopian Hot Pepper Seasoning)

Yield:
1 Servings

Categories:
Seasonings




Ingredients:





     1 ts Ground ginger


   1/4 ts Cinnamon


   1/2 ts Ground cardamom


   1/4 ts Allspice


   1/2 ts Ground coriander


     2 tb Salt


   1/2 ts Ground fenugreek seeds


 1 1/4 c  Cayenne pepper


   1/2 ts Grated nutmeg


   1/2 c  Paprika


   1/4 ts Ground cloves


     1 ts Fresh ground black pepper






 Date: Wed, 1 May 1996 00:25:05 -0400


 


 From: BobbieB1@aol.com


 Here's the pepper seasoning used in Doro Wat.  I made the full amount and


 it makes a lot. I used whole spices, ground, then toasted. This has a lot


 of potential as a basic seasoning. I can easily see it being used in a


 curry or other kinds of stews.


 


 In a heavy saucepan, toast the following ground spices together over a low


 heat for 4 to 5 minutes:  ginger, cardamom, coriander, fenugreek, nutmeg,


 cloves, cinnamon and allspice.  Shake or stir to prevent burning. Add the


 salt, cayenne pepper, paprika and fresh ground black pepper and continue


 toasting and stirring for 10 to 15 more minutes.


 


 Cool and store in tightly covered glass jar.  This will keep in the


 refrigerator for 5 or 6 months.  Makes 1 1/2 cups.


 


 Posted by Stephen Ceideberg; June 11 1991.


 


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