Berbere (Ethiopa) recipe

Use in soups and stews.

1 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground coriander
1/2 teaspoon ground fenugreek seeds
1/2 teaspoon grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon
1/4 teaspoon allspice
2 tablespoons salt
1 1/4 cups (yes, cups) cayenne pepper
1/2 cup paprika
1 teaspoon freshly-ground black pepper

In a heavy saucepan, toast the first eight spices for 5 minutes.

Add remaining spices and continue stirring for about 12 minutes.

Cool and store it in a tightly covered glass jar. This will keep in your refrigerator for up to 6 months.