Tuesday, July 17, 2012

Ethiopian Berbere Spice

Ethiopian Berbere Spice
Yields ~ 1 cup

Note: Many of these spices are not used in everyday American cooking.  Purchase them from specialty stores that sell them by the ounce. Buy seeds and pods that way you can refrigerate them and they will last for years.  Also all of these spices are used in numerous dishes, so make good use them.

½ whole nutmeg
2 teaspoons whole cardamom pods
2 teaspoons coriander seeds
2 teaspoons fenugreek seeds
2 teaspoons black peppercorns
2 teaspoons allspice berries
2 teaspoons cumin seeds
½ teaspoon whole cloves
2 teaspoons ground ginger
2 teaspoons ground turmeric
2 teaspoons paprika
2 teaspoons ground cinnamon
½ teaspoon cayenne pepper

Crack nutmeg and cardamom pods, place them in a coffee grinder or blender and pulse until broken into small pieces.
Add the coriander, fenugreek, peppercorns, allspice, cumin and cloves blend until a powder.
Add the ground ginger, turmeric, paprika, cinnamon and cayenne pepper and pulse until all ingredients are thoroughly combined.
Store in a glass airtight jar in a cold dark area up to 6 months.  

Use On: Beans, lentils, lamb, chicken, beef, pork, fish, grilled vegetables, potatoes, cabbage and greens.

No comments:

Post a Comment