Berbere

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Steps

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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.

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Remove the pan from the heat and cool for 5 minutes.

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Discard the stems from the chiles.

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In a spice grinder or with a morter and pestle , finely grind together the toasted spices and the chiles.

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Mix in the remaining ingredients.

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Store berebere refrigerated in a well-sealed jar or a tightly closed plastic bag.

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Ingredients

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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