Ethiopian Spice Mix

Called berbere, it's a spice mix commonly used in Ethiopian and Eritrea cuisines. Once made it will reduce preparation time considerably. Although traditional recipe may require spices and herbs not known outside Ethiopia, the recipe here uses common spices as per Indian. I enjoyed making this very much. It's somewhat satisfying to cook with whole spices, and later grinding them into powder. I love the fragrant when it's heated.

Ingredients:
(make 2 cups)

• 2 teaspoons cumin seeds
• 4 whole cloves
• 8 cardamom pods
• 1/2 teaspoon black peppercorns
• 1/4 teaspoon whole allspice
• 1 teaspoon fenugreek seeds, whole
• 1/2 teaspoon coriander seed
• 1/2 cup dried shallots
• 3 dried red chilies, stems and seeds removed
• 3 dried Thai chilies, stems and seeds removed
• 1/2 teaspoon ground ginger
• 1/4 teaspoon turmeric
• 2 teaspoons salt

1. In a frying pan, combine cumin seeds, cloves, cardamom pods, black pepper, allspice, fenugreek and coriander seeds. Cook over medium-low heat, stirring, until lightly toasted, about 1 minute.
2. Blender with shallots and dried chilies until finely ground.
3. Combine the toasted seasonings with the remaining spices.
4. Keep refrigerated in a well-sealed jar or zip-lock bag.