BERBERE SPICE MIX - TM

Berbere is an Ethiopian spice mix that differs from region to region. It can also appear as a coarse powder or paste. The traditional Ethiopian way of using this mix is to cover meat with it before grilling. It can also be mixed with butter, which is then used as a cooking medium or for kneading into breads. Berbere is characterized first by its fiery heat - chilli and pepper - which mellows into a sweetness, created by a combination of several, or all, of the following: ginger, garlic, cloves, cinnamon, nutmeg, cardamom, allspice and fenugreek. 

(From the author - Spice Market by Jane Lawson, a fantastic book that I think unfortunately is out of print.)

Ingredients

3 teaspoons of cumin
4 cloves
1 teaspoon cardamom seeds
¾ teaspoon black peppercorns
1 teaspoon fenugreek leaves, dried
1 ½ teaspoon coriander seeds
2 pieces of red chili peppers, dried
½ cinnamon stick (approx. 2 cm)
½ teaspoon ginger, ground
½ teaspoon turmeric, ground
1 teaspoon of allspice

1 teaspoon garlic powder
1 teaspoon of coarse salt
3 tbsp paprika sweet

Preparation

Put the cumin, cloves, cardamom, pepper, fenugreek, coriander, chili peppers, cinnamon stick and ginger in the mixing bowl and heat for 3 min / 120 ° C / speed 1 .
Add turmeric, allspice, salt, garlic powder and paprika powder, mince 40 sec / speed 10 , fill into a screw- top jar (approx. 200 g) and use as desired.