BERBERE (ETHIOPIAN HOT PEPPER SEASONING)

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      Title: BERBERE (ETHIOPIAN HOT PEPPER SEASONING)
 Categories: Ethiopian, Herb/spices, Ceideburg
      Yield: 1 servings

      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

  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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