Toasted Ethiopian Berbere Chili Spice Mix

What you need

• 6 dried red chilies, stems and most seeds removed
• 2 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp fenugreek seeds
• 1 tsp black peppercorns
• 3 allspice berries
• 4 whole cloves
• 5 green cardamom pods, seeds only
• 3 tbsp sweet paprika
• 1 tbsp cayenne pepper, less for a milder mix
• 1 tsp ground ginger
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp salt

Method

Restated from the original video

1. 1

   Break the chilies into pieces and shake out the loose seeds.

2. 2

   Set a dry frying pan over medium heat. Add the chilies, coriander seeds, cumin seeds, fenugreek seeds, black peppercorns, allspice berries, cloves and cardamom seeds.

3. 3

   Toast, shaking the pan constantly, until the seeds darken slightly and smell nutty, 2-3 min. Do not let the fenugreek turn dark brown or it goes bitter.

4. 4

   Tip everything onto a plate and let it cool completely, about 5 min.

5. 5

   Grind the toasted spices to a fine powder in a spice grinder.

6. 6

   In a bowl, combine the ground spices with the paprika, cayenne, ginger, garlic powder, onion powder, cinnamon, nutmeg and salt.

7. 7

   Stir well so the color is even, then sift out any coarse bits of chili skin and grind them again.

8. 8

   Store in a sealed jar away from light and use within 2-3 months.

Imported from chilipeppermadness.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.