Berbere, Hot Spice Mixture
INGREDIENTS:
2 ts Cumin seeds
4 Whole cloves
1/2 ts Cardamom seeds
1/2 ts Whole black peppercorns
1/4 ts Whole allspice
1 ts Whole fenugreek seeds
1/2 c Dried onion flakes
3 oz Dried red New Mexican chiles
-stemmed and seeded
3 sm Dried long hot red
-chiles; seeded
1/2 ts Ground ginger
1/2 ts Freshly ground nutmeg
1/4 ts Ground turmeric
1 ts Garlic powder
2 ts Salt
1/2 c Salad or peanut oil
1/2 c Dry red wine
Cayenne pepper to taste
-(start with 1 tsp)
2 ts Cumin seeds
4 Whole cloves
1/2 ts Cardamom seeds
1/2 ts Whole black peppercorns
1/4 ts Whole allspice
1 ts Whole fenugreek seeds
1/2 c Dried onion flakes
3 oz Dried red New Mexican chiles
-stemmed and seeded
3 sm Dried long hot red
-chiles; seeded
1/2 ts Ground ginger
1/2 ts Freshly ground nutmeg
1/4 ts Ground turmeric
1 ts Garlic powder
2 ts Salt
1/2 c Salad or peanut oil
1/2 c Dry red wine
Cayenne pepper to taste
-(start with 1 tsp)
Mix together the cumin, cloves, cardamom, black peppercorns, allspice, and fenugreek seeds. Place in a small frying pan over medium heat. Stir constantly until they release their fragrance, about 1-2 minutes. Do not burn or discolor the spices. Cool completely.
Combine the toasted spices and all the other ingredients except the oil and the wine in a spice grinder or electric coffee grinder and grind fine in batches. This may take a few minutes. Keep your face away from the machine as it will release a very spicy aroma that may irritate your eyes or throat.
Place the spice blend in a bowl and add the oil and wine. Add cayenne pepper to taste. Stir until thick and store in a closed plastic container in the refrigerator.
CHILE-HEADS DIGEST V3 #050