Berbere Spice Mix

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Berbere Spice Mix

 

This mix is used in many African recipes. There are two ways to make this -

with whole spices that you grind, or with powdered versions of the spices.

The first way gives you a more powerful flavor, but it may be more practical

the second way, particularly if you don't have a spice grinder

 

 

2 teaspoons cumin seed, or powder

1 teaspoon cardamom seeds (shell off husks), or powder

1/2 teaspoon whole allspice (or ground)

1 teaspoon fenugreek seed (or powder)

1 teaspoon coriander seed (or powder)

8 whole cloves, or ground

1 teaspoon black peppercorns, or freshly ground

5 teaspoons red pepper flakes or crumbled dried red peppers

1 tablespoon grated fresh gingeroot (or 1/2 teaspoon dried)

1 teaspoon turmeric

1 teaspoon salt

3 tablespoons sweet paprika (can use hot)

1/2 teaspoon cinnamon

1. Toast all the seeds and whole cloves in a small frying pan for 2

minutes, stirring constantly (open window or turn on the stove vent--it can

smoke). Grind the spices in a spice grinder. If you are using pre-ground

spices, ignore and go on to the next step.

 

2. Mix all remaining ingredients. Place in a tightly covered container

and refrigerate. This mixture can used with many combinations of legumes,

rice or vegetables.

 

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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