Berbere
Makes 1 cup
| |
1 |
tsp. fenugreek seeds |
| |
½ |
cup ground dried serrano chilies |
| |
½ |
cup paprika |
| |
2 |
Tbsp. salt |
| |
2 |
tsp. ground ginger |
| |
2 |
tsp. onion powder |
| |
1 |
tsp. ground white cardamom, preferably freshly ground |
| |
1 |
tsp. ground nutmeg |
| |
½ |
tsp. garlic powder |
| |
¼ |
tsp. ground cloves |
| |
¼ |
tsp. ground cinnamon |
| |
¼ |
tsp. ground allspice |
Finely grind the fenugreek seeds with a mortar and pestle
or in an electric spice or coffee grinder. Stir together
with the remaining ingredients in a small bowl until well
combined.
Store in an airtight container in the refrigerator for up
to 3 months.
