Ingredients:
2 teaspoons cumin seeds
4 whole cloves
3/4 teaspoon cardamom seed
1/2 teaspoon whole black peppercorn
1/4 teaspoon whole allspice
1 teaspoon fenugreek seeds
1/2 teaspoon coriander seed
4 small dried red chilies
1 teaspoon dried gingerroot
1/4 teaspoon turmeric
1 teaspoon salt
2 1/2 tablespoons sweet Hungarian paprika or smoked paprika
1/8 teaspoon cinnamon
1/8 teaspoon ground
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Preparation:
In a small frying pan, on medium-low heat, toast the cumin, whole cloves, cardamom, peppercorns, allspice, fenugreek, and coriander for about 2 minutes, stirring constantly.
Remove the pan from the heat and cool for 5 minutes.
Discard the stems from the chiles.
In a spice grinder (a coffee grinder for spices only) or with a mortar and pestle, finely grind together the toasted spices and the chiles.
Mix in the remaining ingredients.
Store Berebere refrigerated in a well-sealed jar or a tightly closed plastic bag.
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