ETHIOPIAN SPICE MIX (BERBERE)

Ethiopian Spice Mix (Berbere) image

Provided by Dave Mathews @dkmthecook

Number Of Ingredients 13

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1/2 teaspoon(s) fenugreek
1/2 cup(s) dried hot chilies, your choice but hot is better
1/4 cup(s) paprika, not smoked
1 tablespoon(s) sea salt
1 teaspoon(s) ground ginger
1 teaspoon(s) onion powder
1/2 teaspoon(s) ground cardamom
1/2 teaspoon(s) ground coriander
1/4 teaspoon(s) ground nutmeg (fresh from the nut)
1 teaspoon(s) garlic granulated
1/8 teaspoon(s) ground cloves
1/8 teaspoon(s) ground cinnamon (fresh from the stick)
1/8 teaspoon(s) ground allspice

Steps:

Yes I said 1/4 cup of paprika, for real! Please do not use that red floor sweepings that is fit only for coloring deviled eggs. Get real Hungarian Sweet Paprika. Don't use smoked paprika here as it will overpower some of the subtle tastes that make this such a good seasoning. If you do not have or can't find granulated garlic then use 1/2 teaspoon of garlic powder. It won't kill it. As for the chili peppers use a good dried hot one. Don't use the chinese kind since they have a very different flavor. Try New Mexico Reds. They work good. I have done it with dried anaheime chilis but just not enough kick. If you really want to wus out you can use dried Pablanos. In any case get rid of the seeds and let them fully rehydrate. Fresh peppers do not work here but hey, if you want to give it a shot go for it just let us know what happened.
Start by slightly dry toasting the fenugreek seeds. Don't try to cook them they will burn. Just heat them up to allow the oils to activate. Finely grind fenugreek seeds in an electric coffee/spice grinder. Stir together with remaining ingredients until combined well. That is it. Store in an airtight glass container in a dark cool place for up to 4 months (If it lasts that long)