Berbere

Yields:	1 servings
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	Preparation	10 minutes
	Ready In	10 minutes

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Ingredients

2	teaspoons	cumin seeds	whole
4	each	cloves	whole
3/4	teaspoon	cardamom seeds
1/2	teaspoon	black peppercorns	whole
1/4	teaspoon	allspice	whole
1	teaspoon	fenugreek seeds
1/2	teaspoon	coriander seeds	whole
10	small	dried red chiles
1/2	teaspoon	ginger	grated
1/4	teaspoon	turmeric
1	teaspoon	salt
2 1/2	tablespoons	hungarian paprika
1/8	teaspoon	cinnamon
1/8	teaspoon	cloves	ground

Directions

In a small frying pan, on a low heat, toast cumin, cloves, cardamom, peppercorns, allspice, fenugreek and corainder for about 2 minutes, stirring constantly.

Remove from heat and cool for 5 minutes.

Discard stems from chilies. In a spice grinder or with a mortar and pestle, finely grind together the toasted spices and chilies.

Mix in remaining ingredients. Store in refrigerator in a well sealed jar.