Ingredients: [‘cumin seeds’, ‘cloves’, ‘cardamom seed’, ‘whole black peppercorn’, ‘whole allspice’, ‘fenugreek seeds’, ‘coriander seed’, ‘dried red chilies’, ‘fresh gingerroot’, ‘turmeric’, ‘salt’, ‘sweet hungarian paprika’, ‘cinnamon’, ‘ground cloves’]
Quantity of 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”,”8 -10 small dried red chilies”,”1/2 teaspoon grated fresh gingerroot or 1 teaspoon dried gingerroot”,”1/4 teaspoon turmeric”,”1 teaspoon salt”,”2 1/2 tablespoons sweet Hungarian paprika”,”1/8 teaspoon cinnamon”,”1/8 teaspoon ground cloves”]
Number of Servings: 8
Steps: [‘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 or with a morter 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.’]