Berbere (Ethiopian Hot Pepper Seasoning)

* Exported from MasterCook II *

Berbere (Ethiopian Hot Pepper Seasoning)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Ethiopia Condiment
Ceideburg 2

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon Ground ginger
1/4 teaspoon Cinnamon
1/2 teaspoon Ground cardamom
1/4 teaspoon Allspice
1/2 teaspoon Ground coriander
2 tablespoons Salt
1/2 teaspoon Ground fenugreek seeds
1 1/4 cups Cayenne pepper
1/2 teaspoon Grated nutmeg
1/2 cup Paprika
1/4 teaspoon Ground cloves
1 teaspoon 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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