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Thanks to Lita Lotzkar for sharing this recipe.  This mix is used in many African recipes.  See the one for Ethiopian Lentils.

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.
 

Berbere Spice Mix

  • 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.

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